Being out of town for the majority of last week, the vegetables were piling up.
I needed dinner that would wipe out the backlog quickly, just in time for this week’s CSA delivery. My go to answer to that question usually falls into one of two categories: stir fry or roasted vegetables with some sort of sauce.
This time, I opted for the latter, mainly because I’ve been eating far too much rice these past couple of weeks. For a true clean-out-the-fridge activity, I went all in. Roasted potatoes, Roman tomatoes, red onions, and garlic.
A sauce that’s basically imitation pesto (but with parsley instead of basil and no Parmesan—so yeah, not quite pesto at all), mixed with sour cream. It’s tangy and herby and extra nice on the veggies.
This recipe is infinitely customizable. You can use different vegetables—zucchini, sweet potatoes, Brussels sprouts would all work nicely here. And as for sauce, any herb (chives, basil, cilantro) would do.
Anyways, I wish I had more interesting and exciting news to share but I’ve been so heads down with work and travel that I’m just happy we ate something good for dinner this week. Until next week!
- 10 small to medium red potatoes
- 5 Roma tomatoes, cut in half lengthwise then lengthwise again
- 2 small red onions, cut into large large wedges
- 4 garlic cloves
- Olive oil
- Kosher salt
- 2 garlic cloves, divided
- ½ cup fresh Italian parsley leaves
- ¼ cup walnuts
- ½ cup olive oil, plus more for drizzling
- Pinch of Kosher salt
- Juice from ½ a lemon
- ½ cup sour cream
- Freshly ground black pepper
- Preheat oven to 400F degrees.
- Parboil the potatoes: Place potatoes into a large pot and cover with water. Place over high heat and cook for 15 minutes, until water is just about boiling. Drain and rinse potatoes under cold water. Once potatoes are cool enough to touch, cut them lengthwise and then lengthwise again into wedges.
- Roast veggies: Place potatoes, Roma tomatoes, red onions, and 4 garlic cloves on a large baking dish. Drizzle with a bit of olive oil and Kosher salt. Bake for 30 minutes, until vegetables are tender and slightly browned on the edges.
- Meanwhile, make the sauce. In a food processor, pulse garlic, parsley, and walnuts until finely chopped. With the food processor running, slowly drizzle in olive oil. Add salt, lemon juice, and sour cream and pulse until fully integrated. Taste and adjust seasoning.
- Serve roasted vegetables with parsley cream sauce drizzled on top.
2fastness
writes 2sacristan