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French Fridays: Roasted Root Vegetables from My Paris Kitchen

David lebovitz Roasted Root Vegetables on eatlivetravelwrite.com This week’s “recipe” for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen isn’t something I’d typically use a recipe for. Roasted Root Vegetables is something I make pretty much weekly and it’s something I think everyone should make weekly. Having roasted veggies on hand through the week is super useful for reheating for quick side dishes and if, at the end of the week you haven’t used them all up, you can heat them in some stock and purée them into a soup! SO versatile.

For this recipe, David calls for a specific type and quantity of vegetable and I mostly followed his guidelines. I didn’t use beets because my roasting pan didn’t have room but I did use shallots, potatoes (two kinds), Brussels sprouts (which are not something I’d typically include), carrots and parsnips. If nothing else, it was a pretty assortment of veggies!

My Paris Kitchen IMG_3497David lebovitz Roasted Root Vegetables on eatlivetravelwrite.comPerhaps it was because there was an interesting assortment of vegetables (as opposed to “whatever’s left that week”) this was a really tasty and noteworthy side dish (which accompanied Mr Neil’s Roast Chicken, of course!). I’ll remember to pay attention to variety and amount of veggies (typically we have more potatoes and onions than anything else) next time!

Get the recipe for David Lebovitz’s Roasted root Vegetables on page 225 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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5 Responses to French Fridays: Roasted Root Vegetables from My Paris Kitchen

  1. Mr. Neil January 18, 2019 at 08:25 #

    Funny, I had the same thought: these were the best roast veggies we’d had in some time! 🙂

    Paired with a Pinot Gris from the Alsace and aforementioned roast chicken).

  2. Cher January 18, 2019 at 08:45 #

    Agreed – I don’t know why these tasted so good, but variety may have had something to do with it (I am looking at you parsnips)

    We tend to roast something at least once a week, but usually just one at a time…

    (P.S. Love the color on your roasting pan!)

  3. Shirley @ EverOpenSauce January 18, 2019 at 13:47 #

    I also followed the quantities of the vegetables closely. The amount of shallots is more than I usually use. I like the assortment of vegetables here. The color of your roasted veggies is stunning.

  4. Katie January 19, 2019 at 09:38 #

    Yes, I think Shirley mentioned something in a comment on my blog about it, but there’s definitely something about this recipe that results in extra-tasty results! Maybe it’s the veg and type balance? It is far more shallots for me as well, and same with the Brussels sprouts. I’m glad we made it because now I know!

  5. cheznana January 19, 2019 at 11:59 #

    I did not have any taste testers around this week and when I looked at all the veggies that I prepared, I thought I must be nuts to cook so much. Ha, by the end of the week I finished them all, they were that good.

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