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From the Kitchen of Executive Chef Ian Rynecki

Ingredients

2 parsnips

1 bunch baby carrot

1 head cauliflower, cut into bite-sized chunks

8 brussels sprouts, halved with the core removed

4 baby radish, halved or quartered depending on size

4 baby white turnip, halved or quartered dependingon size

2 tablespoons Vadouvan Spice

½ cup Greek Yogurt

Juice and zest of 1 Lime

4 + 2 tablespoons extra virgin olive oil

Method

Preheat the oven to 425 degrees, put a full-size sheet pan inside to warm up.

Begin by peeling the parsnips and carrots. To prepare an oblique cut the top of the carrot off at a 45-degree angle. Turn the carrot one-quarter turn, and cut again at a 45-degree angle. Continue in this manner for the carrots and parsnips.

In a medium-sized brazier pan, heat the olive oil over medium-high heat until the oil begins to shimmer. Add the parsnips, carrots, cauliflower, brussels sprouts, radish, and turnip, tossing all to combine. Sprinkle the vadouvan spice over all the vegetables, stirring constantly with the goal of toasting the outside of the spice-covered vegetables. Cook for 5 minutes, stirring all the while.

Remove the vegetables from the brazier and place them directly onto the hot sheet pan from the oven. Drizzle with 2 additional tablespoons of extra virgin olive oil. Put the sheet pan with the vegetables back into the oven and roast for 10 minutes, until the vegetables are 85% cooked through with some bite to them. Eat a couple of them, adding more salt as needed.

While the vegetables are roasting, mix the Greek yogurt with the lime juice and lime zest.

Remove vegetables from the oven, allow to cool enough to be directly handled. Place into a serving bowl and drizzle with lime yogurt.

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