Roasted Winter Vegetables with Caper-Lemon Sauce
Author: Nicole
Ingredients
Vegetables
  • ½ pound Brussels sprouts, trimmed and halved
  • ½ pound red potatoes, unpeeled and cut into 1-inch pieces (~ 2 medium potatoes)
  • 2 carrots, peeled and cut into 2-inch pieces and halved lengthwise
  • 4 shallots, peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon granulated sugar
  • Fine sea salt and freshly ground pepper
Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons capers, rinsed and coarsely chopped
  • Fine sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 450°F. Cover a 17” by 11” baking sheet with parchment paper.
  2. In a medium bowl, toss Brussels sprouts, potatoes, carrots and shallots with olive oil. Add garlic, thyme, rosemary and sugar, and toss well. Season with salt and pepper.
  3. Spread vegetables in a single layer on prepared baking sheet. Arrange Brussels sprouts in center of pan, cut side down.
  4. Roast until vegetables are tender and browned, about 30 to 35 minutes (rotating baking sheet about halfway through).
  5. While vegetables are roasting, whisk olive oil, lemon juice, parsley and capers in a serving bowl. Once roasted, add to sauce and toss to combine. Season with salt and pepper. Add a bit more lemon juice if needed.
  6. Serve warm or at room temperature.
Notes
* Recipe can be doubled but you’ll need a second cookie sheet.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-winter-vegetables-with-caper-lemon-sauce/