Charred Winter Vegetables with Roasted Garlic Vinaigrette
Ingredients
- 4 small parsnips peeled, and halved lengthwise
- 4 small carrots peeled, and halved lengthwise
- 12 cipollini onions, or shallots, peeled and left whole
- 1 celery root, peeled, and cut into 1-inch pieces
- ½ butternut squash, peeled, seeded, and cut into 1-inch pieces
- 1 lemon, halved
- ¼ cup, plus 1 Tbsp light olive oil
- Kosher sald and freshly ground black pepper
- 1 head garlic, top trimmed to expose all the cloves
- ¼ cup extra-virgin olive oil
- 2 Tbsp chopped fresh chives, plus more for garnish
Instructions
- Preheat oven to 400℉, with a large sheet pan inside, at least 15 minutes.
- In a large bowl, combine parsnips, carrots, onions, celery root, squash, and lemon. Toss to coat with the ¼ cup light olive oil, 2 teaspoons of salt, and 1 teaspoon of the pepper.
- Place head of garlic in a square of aluminum foil. Drizzle exposed garlic cloves with remaining tablespoon of light olive oil, and sprinkle with 1 teaspoon of the salt. Wrap foil lightly around garlic, and set aside.
- Carefully pour contents of large bowl onto preheated sheet pan, spreading out evenly, taking care not to overcrowd. arrange lemon halves, cut-side down, nestle garlic foil parcel toward edge of pan, and roast, tossing vegetables after 15 minutes, and every 10 minutes thereafter, for 35 to 45 minutes total, until vegetables are golden brown and cooked through, and lemon halves are charred. Be sure to circulate vegetables from center of pan to outside, and vice versa, so they cook evenly. Remove from oven and allow to cool for 5 minutes.
- Retrieve garlic head from its foil packet, and squeeze/dig out its softened contents into a resealable container. Squeeze charred lemon halves over roasted garlic, and add extra-virgin olive oil, chives, and 1 teaspoon of the pepper. Cover container, shake vigorously to emulsify into a vinaigrette, and taste for seasoning, adjusting as necessary. Serve vegetables drizzled with dressing and garnished with more chopped chives
Notes
Preheating the sheet pan in the oven helps to quickly develop a crunchy crust on the vegetables.
To turn this recipe into a main dish, serve over greens, with goat cheese, apples, and walnuts.
