Charred Root Vegetables with Bagna Cauda Recipe
This Italian appetizer usually involves raw vegetables dipped into a pungent warm sauce. (Bagna cauda means “hot bath” in Italian.) Shaya substitutes roasted root vegetables for their caramelized sweetness. This recipe calls for carrots, baby turnips, small golden potatoes, and red onions. The array of flavors blend wonderfully and make for a beautiful display of color when plated. The vegetables bake at a high temperature (475 degrees), which helps them develop a wonderful caramelized exterior. Crunchy on the outside, tender on the inside, these root vegetables are going to be a new go-to side that you’ll want to add to your weekly rotation. When these root vegetables are no longer in season, you can substitute in whatever hearty vegetables are hitting the farmers market. You’ll just have to adjust the cook time accordingly.
Charred Root Vegetables
- 1 pound small carrots with tops, trimmed and halved lengthwise
- 1 pound baby turnips, trimmed and halved
- 1 pound small golden potatoes, halved
- 1 pound red onions, cut into eighths
- 1/3 cup extra-virgin olive oil
- 4 teaspoons kosher salt
- 5 chopped garlic cloves
- 5 chopped anchovy fillets
- 1/2 cup extra-virgin olive oil
- 1 oregano sprig
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
How to Make
Preheat oven to 475°F. Toss together carrots, turnips, potatoes, onions, oil, and salt in a large bowl. Divide mixture evenly between 2 baking sheets, spreading in a single layer on each. Bake in preheated oven until vegetables are lightly charred and tender, 25 to 30 minutes, switching pans top rack to bottom rack halfway through baking. Serve vegetables with warm Bagna Cauda for dipping.
Stir together garlic cloves, anchovy fillets, olive oil, oregano sprig, and salt in a saucepan over medium-low; cook, stirring occasionally, 5 minutes. Remove oregano sprig; whisk in butter. Serve sauce warm.