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!
Perhaps 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.
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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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