The Roasted Harvest
Fall was a welcome respite this year and an excuse to turn the oven back on in response to the very roastable haul. Today we bring our recipe that fits all roastable vegetables but was particularly delicious and attractive this week! Our dressing took its caper inspiration from an Ottolenghi recipe, but as Evan and I continue our experimental approach to all things vegetable, it’s taken on a life of its own in our household.
This nicest thing about the recipe is how agnostic it is to ingredients - basically any combination of roots, greens, and alliums will do the trick. This one, for example, allowed us to make use of some leftover tomatillos, red onion, and yellow bell peppers from our previous box two weeks earlier (we have a split share).
We decided to use the koginut as a side dish, rather than include it in the pan, but it would have been just fine in the mix too.
Ingredients:
Squash side dish: 1 Koginut squash, roasted at 375 for 45 minutes and covered in butter, salt and pepper
Main roast:
Chop, season with spices and olive oil and roast at 400 for 45 minutes:
Tomatillos
Yellow peppers
Sweet Potato
Red Onion
Yellow Onion
1 ½ heads of garlic
3 Carrots
1 Beet
Sauce
Stir together in a small bowl:
Juice of two lemons
1/4 cup capers
2-3 tablespoons coarse ground mustard
Pour sauce on top once roast is removed from oven. We added some goat cheese from our share on top, which was the perfect addition!
Give thanks to Ottolenghi and enjoy!
Oven roasted vegetables in a glass roasting pan with mustard and caper sauce and goat cheese. Photo by author.
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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
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