Roasted winter vegetables with lemon-shallot viniagrette
Bintje potatoes, Purple Peruvians and La Ratte fingerlings, brussel sprouts, gold cippolini onions and baby turnips were tossed in extra-virgin olive oil and a generous pinch of kosher salt, then roasted at 375 F for 40 minutes. Wonderful as is, even better with a lemon-shallot viniagrette (juice of half a lemon, 3 T. olive oil, salt, one shallot, parsley).
Sometimes the best dishes are the simplest.
Click here for a large-size version of this picture.
I agree, simple dishes – done well, with good ingredients – are my favorites.
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Yeah! Yummy food! Pretty pictures!
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