In Quebec, summer is short-lived, the first harvests arouse all my attention and a desire to buy everything that the market gardeners offer me when I see the beautiful colored radishes, Nantes carrots, baby potatoes, parsnips etc.
Eating "raw" radishes was what I did most of the time ... until I discovered another way to enjoy them. In cooking, we rediscover it. For my part this way allows me to use it anyway.
I offer you here a simple recipe but full of flavor with almost all of the root vegetables from my part of the country. —Sophie
Nantes carotts or little new one
Olive oil not too much
sprigs of fresh rosemary leaves only
Salt ans pepper to taste
In This Recipe
keep the vegetable peel except for the beets.
Cut the radishes in half, slice the beetroot, and split the carrots and parsnips lengthwise.
Make sure you have the same size pieces of vegetables for even cooking.
Once washed and dried, place the vegetables on a baking sheet covered with parchment paper. Drizzle with oil, and toss with your hands.
Top with the garlic scapes, then salt, pepper and rosemary leaves.
Place in a hot oven at 400 degrees 30 min more or less if desired, turn over halfway through cooking.