PrintRoasted Carrots and Potatoes in Tomato Herb Mushroom Butter
The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 pound carrots, halved lengthwise if large and crosswise if long
- 1 1/2 pounds small red potatoes, halved or quartered if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 5 medium sized fresh tomatoes, core removed
- 3 cloves garlic, peeled
- 2 – 3 wild mushrooms (like porcini) or baby bellas
- 4 tablespoons nutritional yeast
- 5 tablespoons vegan butter
- 1 tablespoon tamari or soy sauce
- 1/2 teaspoon marmite or vegemite
- 1/4 teaspoon shio koji (optional)
- 1 tablespoon sherry or dry white wine
- 1 teaspoon white or red miso
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely chopped fresh dill
- Chives, for garnish
- 1 avocado sliced (optional)
Instructions
- Preheat oven to 450 degrees with two roasting pans inside (preferably cast iron).
- In two separate bowls, toss carrots (in one bowl) and potatoes (in the second bowl) with olive oil; season with salt and pepper and toss again.
- When oven is at temperature, arrange each in a single layer in separate pans. Cook until vegetables are browned in spots and tender when pierced with a knife, 20 – 40 (or more) minutes, tossing every 10 minutes. Carrots may take longer than the potatoes.
- Meanwhile, place the tomatoes, garlic and mushrooms in blender and blend until they are completely smooth.
- Heat 2 – 4 tablespoons olive oil in sauce pan. Transfer tomato mushroom blend to sauce pan and heat on low until simmering. Cook for 5 – 10 minutes until flavors mellow.
- Add nutritional yeast, vegan butter, tamari, marmite, shio koji (if using), and sherry. Stir until everything is well incorporated and heated through.
- Remove from heat. Muddle miso with a few tablespoons of the sauce in a small bowl. Stir into sauce. Add 1 tablespoon lemon juice and honey. Taste and seasoning.
- When potatoes and carrots are tender, remove from oven and transfer back previously used bowl. Toss with more olive oil, 1 tablespoon lemon juice and dill.
- Spoon 1/4 – 1/2 cup sauce onto four plates. Divide roasted carrots and potatoes between the 4 plates.
- Sprinkled with fleur de sel, cracked pepper, chives and avocado slices complete the meal. Keep extra sauce on the table in case more is needed.
Inspiration:
https://www.epicurious.com/recipes/food/views/roasted-potatoes-onions-and-carrots-51233230
https://www.jamieoliver.com/recipes/vegetables-recipes/roast-potatoes-parsnips-and-carrots/
https://www.littlebroken.com/2016/08/26/cod-with-tomato-and-herb-butter/