Roasted Winter Vegetables with Caper-Lemon Sauce
Ingredients
Vegetables
- 1/2 pound Brussels sprouts trimmed and halved
- 1/2 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
- 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.
Notes
* Recipe can be doubled but you’ll need a second cookie sheet.
