Vegetables, Fixings

Roasted Vegetables + Olive Vinaigrette

Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Fingerling Potatoes | www.hungryinlove.com
Platter | www.hungryinlove.com

Here's a pro tip to survive single digit New England weather - live in a tiny apartment and crank that oven! I know it's been 6 degrees in Cambridge all weekend but only because I've made necessary expeditions to the gym and the farmer's market. Otherwise I've been blissfully toasty holed up inside, using the arctic chill as an excuse to accomplish many important items on my to-do list. I successfully broke in our new-to-me vintage blanket (thanks Tuck!), watched The Sound of Music for the first time (shameful but it's true), and of course roasted a bunch of stuff.

With this spread I'm embracing the monochromatic hues that define February. I thought these vegetables might look a bit dull together but I actually think the end result of all those winter whites is quite elegant. There is one hint of sunshine - the orange zest in the vinaigrette. If you're tempted to skip this ingredient, don't. It makes everything bright and perfect.

If you're like me you didn't notice right away that this dish is both vegan and gluten-free. How about that. If you're into that sort of thing, take note. Otherwise you can just appreciate these vegetables label-free for being mighty delicious.

Fingerling Potatoes | www.hungryinlove.com
Fennel | www.hungryinlove.com
Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com

Ingredients

Serves 4 as a side dish

Roasted Vegetables

  • 1/2 head cauliflower
  • 1 bulb fennel
  • 1 lb fingerling potatoes
  • 1 head of garlic
  • Olive oil, salt + pepper

Olive Vinaigrette

  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 2 Tbs chopped parsley
  • 1 tsp grated orange zest
  • 3 Tbs red wine vinegar
  • 3 Tbs olive oil
  • 1/4 tsp (a pinch) sugar
  • Salt + pepper to taste

Prep

  • Preheat oven to 400 degrees.
  • In a baking dish, toss whole potatoes with olive oil salt and pepper. Pop in oven and set timer for 45 minutes.
  • While potatoes are baking prep the cauliflower, fennel, and garlic. For the cauliflower, remove the stem and break head into small florets. I sliced florets in half so they would lay flat on a baking sheet and be closer in shape and size to the fennel. To prep the fennel, begin by removing stalks. (Reserve some of the fronds for garnish.) Stand bulb upright and slice into 1/2 inch thick slices lengthwise. For the garlic bulb simply cut into half crosswise so each clove is bisected. Lay all vegetables on a baking sheet and drizzle with olive oil. Use your hands to toss and coat. Season with salt and pepper.
  • Transfer baking sheet to oven along with potatoes. (I added the vegetables with 30 minutes to go on the timer. This worked out great. Both the potatoes and vegetables were done when the timer went off. Potatoes are done when easily pierced with a fork and the other veggies will be done when tender and nicely caramelized.)
  • While everything is roasting prep your vinaigrette.
  • In a small bowl mix all ingredients together except the salt and pepper. Depending on the olives you use, you may not need any. Taste and add seasoning to your liking.
  • Let vinaigrette sit 15-30 minutes at room temperature before serving to allow flavors to meld.
  • When potatoes and vegetables are done, remove from oven and allow to cool slightly before transferring to a serving platter.
  • Serve warm or at room temperature with olive vinaigrette.

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