Roast sweet & bitter vegetables, salsa bianca from Simple: Effortless Food, Big Flavours (page 242) by Diana Henry

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Notes about this recipe

  • clcorbi on April 09, 2018

    My boyfriend loved these roasted veggies; I thought they were just okay, although I agree the salsa bianca is delicious. I think you either need to halve this recipe or make sure you have some extra-large sheet pans on hand in order to get a nice, crisp roast, and my pans didn't cut it.

  • L.Nightshade on January 13, 2018

    This was a great find for the produce we picked up at the farmers’ market in the morning. I love roast vegetables, and the pungent sauce put these over the top. The combination of vegetables that gets drizzled with olive oil, tossed with salt, pepper, and thyme, then roasted, includes carrots, cauliflower, beets, onions, radicchio, Belgian endive. The radicchio and endive go into the pan for the final 15 minutes for a total of a 40 minute roast (I think ours took a tiny bit longer, I didn’t time the final roast). The sauce is made with a mortar and pestle, and includes toasted pine nuts, anchovies, garlic, olive oil, and lemon juice. I served the sauce on the side, figuring that not everyone at table would want the same amount of anchovy flavor on their vegetables. But everyone spooned it on; there were a few vegetables left over (we started with a lot), but no sauce remained! A definite do-again.

  • Senkimekia on April 03, 2017

    Delicious. Enjoyed the contrast of bitter and sweet and I could eat the sauce by the cupful. Will be making this again.

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