Roasted Root Vegetables with Lemon-Caper Sauce

Name: Roasted Root Vegetables with Lemon-Caper Sauce
Yield: Serves 4 to 6
Ingredients: 1 pound, Brussels sprouts, trimmed and halved; 1 pound, red potatoes, unpeeled, cut into 1-inch pieces; 8 , shallots, peeled and halved; 4 , carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise; 6 , garlic cloves, peeled; 3 tablespoons, extra-virgin olive oil; 2 teaspoons, minced fresh thyme; 1 teaspoon, minced fresh rosemary; 1 teaspoon, sugar; , Salt and pepper; 2 tablespoons, minced fresh parsley; 1½ tablespoons, capers, rinsed and minced; 1 tablespoon, lemon juice, plus extra for seasoning

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Side Dishes

Vegetables

Roasts

Pairing a hearty selection of vegetables with a vibrant caper sauce takes a humble mix of vegetables to new heights.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES4 to 6

Roasted Root Vegetables with Lemon-Caper Sauce

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

We chose a combination of Brussels sprouts, red potatoes, and carrots to create a nice balance of deep flavors and contrasting textures. To ensure that the vegetables would roast evenly, we cut them into equal-size pieces. Arranging the veg...

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