For the holiday that’s all about bringing the family together at the table, we’ve turned to Diane’s chef, Jane for inspiration. She’s been brightening our kitchens all year as we’ve explored her cookbook, Fresh, Happy, Tasty, and now she’s given us a sneak peak of what she’ll be cooking up this Thursday. So without further ado, check out a flavorful new classic from Diane’s own Thanksgiving table!
Roasted Root Vegetables Tossed in a Lemon and Dill Vinaigrette
If you’ve ever met DVF’s daughter Tatiana, you’ll know that this is true: her skin glows. She grows vegetables and loves them in all forms and I have to think her eating must have something to do with her perpetually healthy look. This recipe is one of Tatiana’s favorites and it’s a perfect Thanksgiving vegetable dish: simple and healthy, but not lacking in taste. This will definitely be on DVF’s table come Thanksgiving, along with a free-range turkey and her favorite fresh cranberry ginger sauce.
For the vegetables—use what you can find and what looks good to you. I used different colored beets because I could find them but if you can’t, no problem at all.
1 yellow beet, cut into wedges
1 turnip, cut into wedges
1 purple beet, cut into wedges
1 fennel bulb, cut into wedges
2 handfuls of Brussels sprouts, cleaned and halved
1 red onion, cut into quarters then halved again
1 carrot, cut lengthways
Extra virgin olive oil, enough to lightly coat the vegetables
A squeeze of runny honey or agave nectar
Maldon Salt (or any other great quality sea salt)
Freshly ground black pepper
For the vinaigrette:
2.5 tablespoons of freshly squeezed lemon juice
1 teaspoon of Dijon mustard
Small squeeze of honey or agave nectar just to taste
6 tablespoons extra virgin olive oil
Maldon salt/sea salt
Freshly ground black pepper
Handful of dill or parsley leaves (or both!), roughly chopped
Bring a large pot of salted water to the boil. Add the beets and cook them for 8 minutes, or until about half way cooked. Then add the carrots and turnips for another 7 minutes or so, or until all the vegetables are fork tender.
Drain the vegetables and let them air dry for a while to get rid of some of their moisture, then place them on a tray with the onions, Brussels sprouts, and fennel. Then add just enough oil to coat the vegetables, and a small squeeze of agave nectar (small meaning just enough to coat, but not a thick coating) and some salt and pepper. Toss it all together and spread it out evenly on a baking tray.
Place in the oven on a top shelf under a broiler and cook for about 13 minutes. The timing of this will depend entirely on your oven. Check them at about 5 minutes to get a good feel of how they’re doing, and also to give them a toss if necessary. You want good color on them. When you remove the vegetables from the oven toss them in the vinaigrette while they’re still warm. Check the seasoning and serve!