Roasted Vegetables with Rosemary and Garlic Dressing

by Melissa on November 3, 2014

Roasted Vegetables Recipe by Gerard Maras

“Roasted vegetables are simple way to enjoy the fresh market’s offering. A beautiful and delicious side dish!”


Roasted Vegetables

  • 1 medium sweet potato
  • 3 medium Yukon Gold potatos
  • 1 large red onion
  • 1 fennel bulb
  • 2 medium carrots
  • 2 medium turnips
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 cauliflower head
  • 6 garlic cloves, peeled
  • 1/2 pound Crimimi mushrooms, trimmed
  • 1/3 cup olive oil
  • 4 rosemary sprigs
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons kosher or sea salt
  • 1/3 cup parsley, chopped
  • 1/3 cup basil, chopped

Garlic and Rosemary Dressing

  • 1 teaspoon finely chopped rosemary
  • 1 whole clove garlic….finely minced
  • 1 whole egg yolk
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon water
  • 1/4 cup Red wine vinegar
  • 1 1/4 cups vegetable oil and olive oil….80-20 blend

Prepare the Vegetables

  1. Using 2 large stainless sautepans, lightly oil each one and set on med-high heat
  2. Preheat oven to 400 degrees
  3. Add half garlic to each pan and cook for 1 minute
  4. Add firm vegetable (potatoes, carrots, turnips) to one pan a few at a time. Adding the vegetables slowly keeps the pan hot.
  5. Add rosemary sprigs
  6. Toss in pan to coat well with oil and lightly season
  7. Add remaining vegetable to the other pan and do the same
  8. Cook vegetables 3-4 minutes, tossing while cooking
  9. Empty each saute pan onto a baking sheet
  10. Drizzle remaining oil over vegetables and place in hot oven
  11. Cook approx 35 minutes, shaking pan through out the cooking to avoid sticking

When vegetables are tender, place in a large bowl and re- season to taste. Add basil and parsley, or herbs of your choice.

Prepare the Dressing

  1. In a stainless steel mixing bowl or a food processor, combine the water, egg yolk and Dijon mustard along with the garlic and rosemary
  2. Gradually whisk in the oil to create an emulsion
  3. Season with salt and pepper
  4. Adjust the consistency to your liking with water and vinegar

Allow to set for at least an hour before using

Present on a warm platter. Serve garlic-rosemary dressing on the side.

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