I’m so glad Betsy thought to nominate this recipe since its ingredients may not be in season again before we finish the book! And what a delicious, simple recipe that I think really embodies the best in French (or any) cuisine. I served it over a bed of brown rice with a drizzle of lemon-tahini dressing.
Luckily for me, all of the elements but the parsnips were either in my CSA shipment or at the farmers market that week, and I did the recipe’s mix of carrots, sweet potatoes, shallots, and Brussels sprouts. I bought enough of everything to make a double recipe, and mixed it up a bit by having one pan with rosemary sprigs and the other with thyme sprigs.
Popped it in the oven for about 45 minutes and then realized that the soup I was going to serve with it wasn’t going to be done, so I quickly constructed a lemon-tahini dressing and reheated some leftover rice. It was loved by all, though especially wolfed down by my husband and my daughter who loves Brussels sprouts (but not parsnips or sweet potatoes, of all things).
This was SO good, right? Love the serving suggestion over rice with tahini!
I was hoping we would get this one and the celery root puree out the way before storage vegs are out of “season”.
The tahini sauce sounds like a tasty and civilized addition. I applaud your daughter’s love of Brussels sprouts (it was always one of my favorite childhood vegetables).
While my girls were growing up, it always baffled me as to what logic dictated what they did and didn’t like (it still does).
For some reasons, mine turned out more delicious than many similar attempts at roasted veggies. My husband was also wolfing it down. You know it’s good. I paused to think about lemon-tahini. Sounds like another winner
A perfect dish, and I like the idea of the rice with that tahini sauce. Another winner!