6 servings
PREP TIME
30 minutes
COOKING TIME
30 minutes
TOTAL TIME
1 hour
2 pounds king mushrooms, cleaned and left whole(or large oyster mushrooms)
6 cloves garlic, finely chopped
¼ cup olive oil
1 teaspoon kosher salt
¼ teaspoon freshly groundblack pepper
¼ cup Harissa Vinaigrette
The secret to this dish is taking market-fresh vegetables, roasting them until they are crisp-tender, and then tossing them in a spicy vinaigrette. Clean eating has never tasted this good.
Preheat the oven to 400°F.
In a large bowl, toss the mushrooms, garlic, oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet.
Roast for 15 minutes, flip the mushrooms, and continue roasting for 10 to 15 minutes, until golden brown and tender. Toss the mushrooms with the vinaigrette while still warm. Serve with the Roasted Cipollini Onions, Roasted Baby Carrots, and Carrot Curry Puree.
1½ teaspoons cumin seeds
1½ teaspoons coriander seeds
1 shallot, peeled
¼ cup loosely packed fresh mint leaves
2 teaspoons thyme leaves
¼ cup champagne vinegar
1 tablespoon harissa paste or red chile paste
1½ teaspoons Dijon mustard
½ cup olive oil
In a blender or food processor, grind the cumin andcoriander seeds to a fine powder. Add the shallot, mint, thyme, vinegar, and harissa and blend until completely smooth.
Continue blending and add the mustard. Once combined, slowly pour in the oil until the mixture starts to thicken andemulsify.
2 tablespoons olive oil
2 pounds whole cipollini onions, peeled and trimmed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 325°F.
Heat the oil in a large cast-iron skillet over medium heat. Add the onions and stir to coat. Season with the salt and pepper. Transfer to the oven and roast, stirring occasionally, until deeply caramelized and tender, about 30 minutes.
1 pound small colorful carrots, trimmed
½ cup olive oil
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
Preheat the oven to 500°F.
Put the carrots in a large bowl and toss with the oil, garlic, cumin, coriander, and salt. Arrange in a single layer on a foil-or parchment-lined baking sheet. Roast the carrots until they are tender and the spices are toasted, tossing once, 15 to 20 minutes.