Roasted Root Vegetables with Lemon-Caper Sauce
Pairing a hearty selection of vegetables with a vibrant caper sauce takes a humble mix of vegetables to new heights.
Keywords
- Side Dishes
- Roasts
- Vegetables
- Holiday
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound red potatoes, unpeeled, cut into 1-inch pieces
- 8 shallots, peeled and halved
- 4 carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
- 6 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon sugar
- Salt
- pepper
- 2 tablespoons minced fresh parsley
- 1½ tablespoons capers, rinsed and minced
- 1 tablespoon lemon juice, plus extra for seasoning
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