Name: Roasted Root Vegetables with Lemon-Caper Sauce
Total time: PLACEHOLDER
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

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 vegetables with the more delicate Brussels sprouts in the center of the baking sheet protected the leaves from charring in the hot oven, while placing the denser potatoes and carrots strategically along the edges of the pan ensured that everything roasted at the same rate. To infuse the naturally flavorful vegetables with some herbaceous notes, we tossed them with olive oil, thyme, and rosemary, plus a touch of sugar to encourage browning. Softened garlic cloves and halved shallots also added flavor to the finished dish. Once all of the vegetables were perfectly tender and caramelized, we tossed them with a bright, Mediterranean-inspired dressing of parsley, capers, and lemon juice.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss Brussels sprouts, potatoes, shallots, carrots, 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 Brussels sprouts 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 parsley, capers, 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.