Roasted Winter Vegetables with Caper-Lemon Sauce |
Author: Nicole
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
- Preheat oven to 450°F. Cover a 17” by 11” baking sheet with parchment paper.
- 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.
- Spread vegetables in a single layer on prepared baking sheet. Arrange Brussels sprouts in center of pan, cut side down.
- Roast until vegetables are tender and browned, about 30 to 35 minutes (rotating baking sheet about halfway through).
- 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.
- Serve warm or at room temperature.
* 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/
3.4.3177