Roasted hasselback veggies are tasty and– like beautiful seashells– a visual treat! You can slice tons of veggies– potatoes, sweet potatotoes, carrots, turnips, and/or parsnips. Or better yet! A combination of all this savory yumminess!
|The trick to cutting: Place a vegetable in between two wooden spoons. Make small slices around 1/8" thick along the spine.|
The spoons keep you from cutting through.
- Choose your veggies! I recommend three-four small potatoes (in varying colors if you can find them) per person plus additional veggies.
- Extra Virgin Olive Oil
- Herbes de Provence
- 2 tbsp. Butter or Truffle Oil
- 1/4 cup finely minced flat parsley
- Salt (Fleur de sel or rock salt) and fresh ground pepper to taste
Instructions:Pre-heat oven to 400°F. Bring a large pot of lightly salted water to a boil. Prepare your veggies. If using carrots, parsnips, or turnips– peel them first.
|The trick to cutting: Place a vegetable in between two wooden spoons. Make small slices around 1/8" thick along the spine.The spoons keep you from cutting through.|
Boil sliced potatoes for ten minutes– other veggies for around five to blanche them. Drain into a colander or remove with a slotted spoon. Place all veggies in an oven safe baking dish, coating them lightly with olive oil and season with herbes de Provence and salt and pepper to your taste. Give the pan a shake to mix things up! Bake for 25 minutes. Carefully add butter or truffle oil and the minced parsley. Bake for another ten minutes. Season to taste. Maybe a bit more truffle oil if you have it?
Note: Sometimes I add in the veggies to the perfect roasted chicken. And it's super miam-miam!
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Bon Appétit, Baby!
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