Root of Flavor
There’s a truckload of flavor just waiting to be coaxed out of these hearty and versatile fall vegetables.
By Scott Jones | Photos By Jason Wallis
WEB EXCLUSIVE: Balsamic-Italian Herb Roasted Onions
This sweet-tart recipe is terrific alongside steak, roast beef or roasted turkey. The onions are also fantastic made ahead, then served chilled the next day as a side dish or sandwich topping.
4 large sweet onions
2/3 cup balsamic vinegar
2 Tbsp. olive oil
3 tsp. Italian seasoning blend
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 450° F. Peel onions, leaving roots intact; cut each onion into 6 wedges. Place onion wedges in an 11 x 7-inch baking dish coated with cooking spray. Combine vinegar and remaining ingredients in a small bowl; pour vinegar mixture over onion wedges, tossing gently to coat. Season with salt and pepper. Cover and bake at 450° F for 25 minutes. Remove from oven and stir. Return to oven and bake, uncovered, an additional 35 to 40 minutes or until tender, stirring ever 15 minutes. Let cool 5 minutes before serving.
Prep: 10 min. Bake: 1 hr., 5 min. Cool: 5 min. Yield: 6 servings
Roasted Beet & Apple Salad
The beets can be roasted, peeled, sliced and refrigerated the day before; walnuts can be roasted up to 2 days ahead—store in an airtight container.
6 medium beets (about 6 ounces in any combination of red, golden or Chioggia)
1 cup walnuts
1/4 cup lemon juice
1 Tbsp. brown sugar
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup extra virgin olive oil
1 (5-oz.) package gourmet mixed salad greens,
1 Granny Smith apple, cored and thinly sliced
1 (4-oz.) package Gorgonzola cheese, crumbled
Preheat oven to 400° F. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil and place on a jellyroll pan. Bake at 400° F for 1 hour or until tender. Transfer to a wire rack and let cool, wrapped in foil, 30 minutes. Meanwhile, decrease oven temperature to 350° F. Bake walnuts in a single layer in a jellyroll pan 5 to 7 minutes, or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes). Whisk together lemon juice, brown sugar, mustard, salt and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Peel beets and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/4 cup vinaigrette.
Arrange greens on a serving platter. Top with beet mixture, apples, cheese and walnuts; serve with remaining vinaigrette.
Prep: 25 min. Bake: 1 hr. Cool: 30 min. Yield: 6 servings
Potato, Carrot & Parsnip Soup
This is a thick and hearty soup. Add chicken broth to thin to desired consistency.
3 slices chopped bacon
1 medium onion, sliced
2 chopped garlic cloves
2 carrots, about 1/4 pound, peeled and cut into 1/4-inch slices
2 parsnips, about 1/4 pound, peeled and cut into 1/4-inch slices
1 (32-ounce) container low-sodium, fat-free chicken broth
3 large baking potatoes (21/2 pounds), peeled
and cut into 1/4-inch-thick slices
2 tsp. salt
1/2 tsp. pepper
1/3 cup half-and-half or low-sodium, fat-free chicken broth
Salt and pepper to taste
Toppings: shredded or chopped cooked chicken, sharp Cheddar cheese, crumbled bacon, green onion slices
Cook chopped bacon in a saucepot over medium heat until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in a small bowl. Discard remaining drippings. Sauté onion, garlic, carrots and parsnips in hot reserved drippings over medium-high heat 7 minutes. Add broth; stir in potatoes, salt and pepper; bring to a boil. Reduce heat, and simmer 25 to 30 minutes or until carrots are tender. Remove from heat and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, add half-and-half (or broth) and cook over medium heat until thoroughly heated (do not boil). Season with salt and pepper to taste. Serve with desired toppings.
Prep: 15 min. Cook: 47 min. Yield: 6 to 8 servings