Recipes Sides:

Roast Veggies With Salsa Verde

Jonathan Waxman
Roast Veggies With Salsa Verde


For the Salsa Verde:
¼ cup capers in salt
4 anchovy filets
3 cloves garlic
½ cup chopped fresh parsley
½ cup chopped arugula
½ cup chopped fresh basil
½ cup chopped fresh cilantro
¼ cup chopped tarragon
¼ cup chopped fresh chives
¼ cup chopped fresh sage
1 cup extra virgin olive oil
¼ teaspoon sea salt

For the Roast Veggies:
1/2 cup each, peeled and cut into cubes: parsnips, turnips, rutabaga, beets and celery root
2 TB olive oil
4 TB salsa verde
1/2 of a lemon

The Prep

For the salsa verde:
Soak capers in cold water for an hour then drain.

Soak anchovies in cold water for 15 minutes then pat dry and remove the bones.
Using a mortar and pestle, smash the capers, anchovies, and garlic, until smooth, then transfer to a large bowl. Add all herbs and olive oil and season with sea salt – it should be chunky, not oily.

For the roast veggies:
In an earthen casserole add 1 TB olive oil and beets, roast at 375 in the oven for 20 minutes.
In a heavy stock pot simmer 2 quarts of salted water, add the remaining vegetables and cook 20 minutes.

Toss the vegetables in the earthenware pot with 4 TB Salsa Verde, and the juice of 1/2 lemon, season with s/p. Serve warm or room temperature.

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