Now that we’ve transitioned into autumn, I’d like to share a rustic and seasonal fare recipe with you: Roasted Root Vegetables with Rosemary-Infused Butter. When planning out the foundation for any recipe it is always a good idea to focus on using seasonally based ingredients. I would also recommend visiting your local farmers’ market for the freshest produce. This recipe pairs the sweet and earthy flavors of organic turnips, carrots, sunchokes and beets with the anise essence of fennel. Finally, right before baking, a rosemary-infused butter sauce is drizzled over the entire medley of root vegetables. —The Avant-Garden
Test Kitchen Notes
I love sunchokes, and loved the idea of a rosemary-infused butter, but it didn't impart as much flavor as I was hoping for. It's subtle! —CK1
organic turnips, peeled and cut into 1/2 inch slices
golden beets, peeled and cut into 1/2 inch slices
sunchokes, chopped into 1/2 inch slices
carrots, trimmed and halved lengthwise
organic fennel bulb, trimmed, cored, and cut into thin slices
For the rosemary-infused butter, in a small saucepan over low heat, melt the butter. As the butter begins to melt, add the rosemary. Using the edged corner of your spatula, muddle the rosemary leaves into the melting butter. This will help to release the essential oils into the butter, creating a more flavorful taste. After 2-3 minutes of muddling or once the butter has completely melted, remove from heat and continue to muddle the rosemary for one additional minute.
Line a baking sheet with a piece of parchment paper. Combine the slices of turnips, beets, and sunchokes by spreading them out in a single layer. Then create a second layer using the slices of carrot and fennel. The carrots and fennel will brown and caramelize better if they are placed on top, creating a more appealing aesthetic when it is time to present your dish.
Sprinkle a tablespoon of sea salt over the vegetables.
Slowly pour the butter over the vegetables, creating an even overlay. Feel free to discard or use the muddled sprigs of rosemary. When I was working on this recipe I scattered the sprigs on top, roasting them with the rest of the vegetables.
Transfer the baking sheet filled of veggies to the oven and roast, 35 to 45 minutes, or until the vegetables are nicely browned and tender. Toss all the vegetables together and transfer to a platter. Serve and enjoy!