[video] Roasted Asparagus, Potato & Carrots with Lemon Dill Drizzle
In this episode of Cooking Outside the Box, Cynthia shows us how to make a delicious Roasted Asparagus, Potato & Carrots with Lemon Dill Drizzle. See recipe below for details.
Serving a big platter of roasted vegetables is both beautiful and satisfying for diners. Lovely served with grilled halibut or nestle some chicken kebobs in with the vegetables.
- ½ pound small carrots (4-6 “long)
- 7-8 baby red potatoes
- 1 pound asparagus
- 6 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, snipped
- 2 hard cooked eggs
- Freshly ground pepper
- Preheat oven to 400 degrees F.
- Clean carrots and cut in half lengthwise
- Clean potatoes and cut into thin (1/4”) rounds
- Place potatoes and carrots in a large baking dish, drizzle with 2 tablespoons olive oil and 1 teaspoon salt. Toss with hands until evenly covered. Place in oven and roast for 30 minutes.
- Clean and trim asparagus by snapping off the woody ends. Choose a second baking dish to roast asparagus. Drizzle with 1 tablespoons olive oil and ½ teaspoon salt. Place pan in the oven with the other vegetables during the last 10-20 minutes of roasting time. Asparagus roasted 10 minutes will still have a little crunch; roasted 20 minutes will be quite tender,
- Put lemon juice, mustard, honey, zest and dill in a small bowl or jar.
- Whisk in remaining 3 tablespoons olive oil (or shake jar or use an immersion blender) until emulsified.
- Serve roasted vegetables as a composed platter. Dress with lemon dill vinaigrette and garnish with sliced hard cooked egg and freshly ground pepper.
Copyright 2012, C. Lair, Original recipe
Do you love asparagus, and want to learn other ways to prepare asparagus? Check out these these 3 great ways to cook asparagus.
Let’s roast asparagus.
We’re going to roast these beautiful little carrots, these heirloom fingerling potatoes, and asparagus, and then put it on a platter, drizzle it with lemon dill drizzle. Everybody is going to love it.
First I’m going to cut the carrots and the potatoes because they need a little longer roasting time than that asparagus.
So when you’re roasting vegetables, you want to let them have some space like this. You’ve got to think of it like sun tanning, and if you’re sun tanning, of course you don’t want other objects in the way of you getting all your rays. So these are all laid out here, nice and beautiful. I’m going to put a couple tablespoons of oil on them and a couple of teaspoons of salt. Just like you want sun tan lotion on every part of your body, you want oil on all these guys, oil and salt. 400 degrees. 30 minutes.
So this asparagus doesn’t take a whole 30 minutes to roast. It only takes about 10 minutes if you want it still kind of crunchy, and maybe 15 if you like it more tender than that. They get the same treatment. What you can do is you can time your potatoes and carrots for 20 minutes and then put these in for the last 10. That’s easy. Or 15 and 15. However you want to do it.
So while that asparagus is roasting, we’re going to put together our lemon dill drizzle. 3 tablespoons of beautiful extra virgin organic olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon zest.
You can add the dill, the fresh dill to the dressing now, or you can just snip it all over the final platter. I think I might do that. You can whisk to emulsify this dressing. You can put an emersion blender in there to emulsify this dressing. I like the old-fashioned way. I like to put it in a jar. If I had some really great music, I might dance and shake it baby. Shake it.
So there’s my roasted asparagus, carrots, and those potatoes. I’m going to garnish this dish with some hard-cooked egg, which is really beautiful on there. Then I’m going to put a little freshly ground pepper on here.
In the springtime, we eat the plants that just come up from the ground. That’s the stalks and the little leaves, the baby spinach, the asparagus, the rhubarb, and it turns out that those foods are very cleansing for the body. Asparagus is a diuretic. Rhubarb has been known to be kind of laxative. It’s that whole process of the winter, cold, sleepy packing on the pounds and now we’re ready to lighten it up and let go.
Now we’re going to dress and snip.
You know, this is absolutely stunning all on its own. It could be served with some freshly grilled halibut. Doesn’t that sound good? Maybe a little bit of roast chicken, or for vegetarians I would serve this with some cannellini beans or maybe some herbed lentils. This is awesome!
Roasted asparagus, carrots, and potatoes with a lemon dill drizzle. Yeah. Mmm.