This recipe for Roasted Root Veggies is extremely versatile. You can make this and serve along side your favorite beef, venison or lamb dish. But it would even be superb alone or as a main course over quinoa or brown rice. Simply delish!
Wash, peel, and chop all of your veggies (parsnips, carrots, red potatoes, and yellow onion) into large uniform pieces. Place all veggies on a large cookie sheet that has been lined with parchment paper.
How to make the marinade sauce:
Put the remaining ingredients (tomato paste, crushed garlic, lemon juice, herbs de province, olive oil) into a small mixing bowl and stir together. Pour the marinade sauce over the veggies.
Cover all of the veggies thoroughly with the marinade sauce, sprinkle with salt and freshly ground black pepper. Allow to sit on the cookie sheet for about 15 minutes before placing into a pre-heated 350 degree oven.
Bake for 1 hour or until the veggies are fork tender.
When you roast your veggies in the oven like this, it gives them a chance to caramelize and it also enhances the flavors.
Use any root veggies that you would prefer or that are in season in your area. Fennel, Sweet Potatoes, or even Beets would be a wonderful addition or substitution in this dish!
Valentine’s Day is just around the corner, what are you planning to do for your Sweetheart? If you are not sure or do not have a lot of time to prepare, this is appetizer is a snap! Heck, you can make this for any occasion. It certainly is a favorite around here!
You’ll need a French Baguette, cream cheese, lemon, fresh dill, capers, and of course some fresh Smoked Salmon.
To create your Crostini:
Slice the baguette on a bias to your desired thickness, spread some softened cream cheese, then add the smoked salmon, thinly sliced lemon quarters, dill, and finally the capers. Arrange them all on a pretty plate and serve with some chilled white wine. Beautiful!
This version of Smoked Salmon Crostini uses baguette slices that have been toasted.
Instead of keeping the ingredients separate like in the first recipe, I made a dip out of softened cream cheese, finely diced cucumber & shallot, and diced smoked salmon, to spread on the toasted baguette. It is difficult to choose which version I prefer. How about you decide?
***If you are watching your carbs, hollow out the inside of a 1 1/2 inch English cucumber slice with a melon ball scoop and fill with the dip.***