Cajuns like to serve carrots pickled or with a brown sugar glaze, and beets pickled. But this recipe is alway met with favor, as the caramelization that happens with the high-temperature roasting and the vinegar drizzled on the root vegetables before cooking seem to satisfy the desires for both sweetness, and pickled taste.
The rosemary lends a nice earthy contrast to the sweetness of the caramelized vegetables.
Yield: 4 servings
- 4 pounds mixed root vegetables (carrots, parsnips, sweet potatoes, rutabagas, turnips and/or celery root)
- 3 tablespoons olive oil
- 1 tablespoon white vinegar (distilled, white wine, white balsamic)
- 1 teaspoon salt, plus additional to taste
- 1/2 teaspoon freshly ground black pepper, plus additional to taste
- 4 branches fresh rosemary or 1 tablespoon dried rosemary
Preheat the oven to 450 degrees. Trim, peel and cut the vegetables into 1-inch cubes. Divide the vegetables equally among two large roasting pans, drizzle with oil and vinegar, and toss to coat. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper and toss again to coat. Spread the vegetables out in a single layer. Tuck branches of rosemary among the vegetables or sprinkle the vegetables with the dried rosemary.
Roast the vegetables for about 30 minutes or until they are tender, stirring after 15 minutes. If desired, season with additional salt and pepper.Makes 4 servings, plus leftovers.
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