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Smashed Root Vegetables with Mustard Vinaigrette
1 h 30 m
“Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well.”
1 pound small-to-medium beets, peeled and quartered
1 pound carrots, peeled
3 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt plus ⅛ teaspoon, divided
1 tablespoon grainy Dijon mustard
1 tablespoon white-wine vinegar
¼ teaspoon honey
⅛ teaspoon cayenne pepper
1Preheat oven to 375°F. Line a rimmed baking pan with parchment paper.
2Arrange beets and carrots on the prepared baking sheet. Rub 1 tablespoon oil all over them and sprinkle with ½ teaspoon salt. Bake until tender, 1 to 1¼ hours.
3Meanwhile, whisk mustard, vinegar, honey, cayenne and the remaining ⅛ teaspoon salt in a small bowl. Whisk in the remaining 2 tablespoons oil in a steady stream.
4Transfer the vegetables to a cutting board. Smash them flat with the bottom of a skillet. Transfer to a platter and drizzle with the vinaigrette. Serve hot, warm or at room temperature.