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Smashed Root Vegetables with Mustard Vinaigrette

  • 15 m
  • 1 h 30 m
Genevieve Ko
“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


  • 1 Preheat oven to 375°F. Line a rimmed baking pan with parchment paper.
  • 2 Arrange 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.
  • 3 Meanwhile, 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.
  • 4 Transfer 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.
  • Equipment: Parchment paper
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