I admit, I was in hibernation during the first few months of the new year, so I needed some inspiration. I didn’t realize how much I missed the open air farmers market until I literally felt the great energy on that sunny Saturday morning!
The offerings were bountiful and vast, it was just a matter of me selecting what root vegetables I wanted to take home. I grabbed some of my favorite spring time vegetables; mild and sweet cippolini onions, multi-colored baby fingerling potatoes, crunchy carrots and of course some fragrant rosemary and thyme. These ingredients harvested at their peak were just the right combination for a delicious and simple roasted spring root vegetable dish.
This is a real easy recipe as fresh roasted spring root vegetables only requires a drizzle of olive oil and coarse kosher salt and fresh ground pepper to make the flavors really pop.
TIP #1: Store potatoes in a cool dark place (50-64°F/ 10-18°C). At temperatures below 40°F/4°C, the starch in the potato converts to sugar. This can cause the potato to look grey and streaky when cooked or burn when fried because of the increase in sugar in the potato.
TIP #2: Should I cook potatoes that have turned slightly green in color on the surface?No! This happens because the potatoes have been exposed to light during storage, and the natural defense mechanism creates chlorophyll and indicates a build up of a toxin called Solanine over time. In nature, potatoes turn themselves green to prevent them from being eaten by insects, predators and responds to damage and disease. Who ever knew potatoes were so smart? It’s better to toss them out, instead of risking getting sick.
- 1 pound fingerling potatoes (or baby potatoes), cut in half length-wise
- 1 pound of small carrot, cut in half length-wise
- 8 ounces cippolini onions, peeled and cut in half
- 4 sprigs of rosemary
- 4 sprigs of thyme
- Olive oil, enough to coat the vegetables (1/8-1/4 cup)
- ½ teaspoon kosher salt
- Black pepper, freshly ground, to taste
- Pre-heat oven to 400°F.
- Line a sheet tray with foil.
- In a large bowl, toss and coat the vegetables with the olive oil. Season with salt and pepper.
- In one layer, spread the vegetables out on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.
- Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10-15 minutes, or until the vegetables are tender.
- Discard the herbs. Season with more salt and pepper as you desire.