Roasted Spring Root Vegetables
Roasted Root Vegetables from Babé Farms
For a chef it is a dream to work with gorgeous produce. I am blessed to be surrounded by local farms. Babe Farms has been leading the way in speciality produce for decades and every carrot, radish and lettuce could be a painting. They distribute all over the country and can be found in Gelsons, Bristol Farms, HEB, Central Market, Eataly and more. I love the little Thumbelina carrots pictures above as well as the purple and Easter The sweeter the carrot when it is raw, the better it will taste roasted so be sure to buy the best produce you can find.
The key technique for delicious roasted vegetables is to not crowd the pan! Be sure there is plenty of breathing room around the vegetables so they can roast and not steam. The second most important technique is to have the oven hot! You want it at least 400 degrees. Ovens vary and convection ovens cook hotter and faster than regular ovens so play around to see if your oven setting is better at 400 or 425.
Vegetables can also be pan roasted in a cast iron pan. Again, the key is to have the pan hot and to sauté in batches so that the vegetables are not crowded. Both the oven and the pan yield delicious results so do whatever works best for you.
My Roasted Carrots recipe is similar to this but for the roasted carrots I add fennel seeds and orange zest.
ROASTED ROOT VEGETABLES
Preheat oven to 425 F
Any assortment of carrots, radishes, parsnips, fennel, or beets.
First Cold Pressed Olive Oil
Peel and wash the vegetables. Cut them in half or quarters so that at least one side is flat.
Toss with olive oil and kosher salt
Place on rimmed baking sheet trays lined with parchment paper or aluminum foil. Roast in a 425 degree oven for 20-30 minutes. Toss and turn at least once half-way through the cooking time.
Serve warm or cold. (They are delicious in a cold roasted vegetable salad!)