Name: Roasted Radicchio, Fennel, and Parsnips with Lemon-Basil Sauce
Total time: PLACEHOLDER
Ingredients: 2 fennel bulb , stalks discarded, bulbs halved, cored, and sliced into ½-inch-thick wedges; 1 pound red potatoes , unpeeled, cut into 1-inch pieces; 8 ounces parsnips , peeled and cut into 2-inch pieces; 8 shallots , peeled and halved; 1 head radicchio , cored and cut into 2-inch wedges; 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 chopped fresh basil; 2 tablespoons minced fresh chives; 1 tablespoons lemon juice , plus extra for seasoning

Why This Recipe Works

Our recipe showcases a broad range of flavors and textures and guarantees that each element shines. We combined fennel, red potatoes, parsnips, and radicchio, cutting each vegetable according to its roasting needs: We cut multilayered fennel and radicchio into wedges and sliced denser potatoes and parsnips into 1- and 2-inch pieces. Getting the different vegetables to roast at the same pace required some thoughtful arrangement: We placed the radicchio in the center of the baking sheet and hardier potatoes and other vegetables around the perimeter, which kept the more delicate radicchio from charring in the hot oven while giving the denser ones more contact with the heat. Before roasting, we tossed the vegetables with oil, thyme, rosemary, and a little sugar to promote browning. Whole garlic cloves and halved shallots softened and mellowed in the oven, lending great flavor to the finished dish. Once all of the vegetables were perfectly tender and caramelized, we tossed them with an herbal lemon vinaigrette to balance out all the deep flavors with freshness.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss fennel, potatoes, parsnips, shallots, radicchio, garlic, 1 tablespoon oil, thyme, rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl.

Spread vegetables into single layer on rimmed baking sheet, arranging radicchio cut side down in center of sheet. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating sheet halfway through roasting.

Whisk basil, chives, lemon juice, and remaining 2 tablespoons oil together in large bowl. Add roasted vegetables and toss to combine. Season with salt, pepper, and extra lemon juice to taste. Serve.