Rustic Herb Roasted Root Vegetables

A recipe from Benjy Brown, head chef at St. Charles Redmond

Preheat oven to 425 degrees

Prepare vegetables as specified, place in large mixing bowl and set aside.

• 3 golden beets peeled and quartered
• 4 carrots peeled and halved
• 1 large onion peeled and quartered
• 1 yam peeled and large diced
• 8 cloves garlic peeled

Boil potatoes for 6-8 minutes or until tender. Drain and flatten slightly with spatula just enough to crack open and still remain whole. Add potatoes to other vegetables.

• 12 small new red potatoes

Place whole herbs, garlic, salt and pepper into mortar and pestle. Grind/pound into a paste. Add olive oil, vinegar, white wine stir to combine. Grinding/pounding the herbs into a paste instead of chopping them releases more of the flavors and is definitely worth the effort.

• 2 sprigs fresh basil
• 2 sprigs fresh dill
• 1 sprig fresh rosemary
• 3 sprigs fresh Italian parsley
• 1 clove garlic
• Generous pinch or two kosher salt to taste
• A couple turns of fresh ground pepper to taste
• 3-4 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons dry white wine

Pour herb/oil mixture over vegetables and toss to coat evenly. Place vegetables on lightly oiled sheet tray and roast in 425° F oven for 35-45 minutes, or until golden brown and aromatic. These vegetables are so delicious they are sure to knock your socks off. I recommend serving these with a nice roasted chicken or grilled steelhead filet.