Do you have a favorite food that you can’t get enough of? Right now, mine is capers! I want to put them on everything, including these Sicilian roasted root vegetables.
I love to read cooking magazines. To be honest, I spend enough time in front of a computer that reading the physical format is enjoyable. I keep a pen ready to write all over the pages, and mark all my favorite recipes with tags. It’s addicting.
While reading, I often find recipe inspiration from meat based recipes. As a recipe developer, sometimes swapping in vegetable proteins is easy, and sometimes… not so much.
This recipe was inspired by a skillet chicken dish. I didn’t think that chickpeas were going to get the job done this time, so I simply turned it into a side dish! Bring on the capers, and some veggies for good measure 😉
Variations to the Sicilian Roasted Root Vegetables recipe:
- Try other root veggies! I used potato and carrot, but turnips, parsnips, and sweet potatoes would all be delicious!
- Tomatoes: roasted or not? You can do it either way. The roasted tomatoes melt into the root veggies, but fresh ones would add bites of juiciness throughout!
- I add the seasonings with the tomatoes for a shorter roasting time. This prevents any tiny pieces of dried Italian seasoning from getting burnt and putting an off flavor in the dish.
- 1 lb russet potatoes (1 jumbo, or 2 medium)
- 2 large carrots
- 4 tsp olive oil, divided
- ¼ tsp sea salt
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- ½ tsp Italian seasoning
- ⅛ tsp red pepper flake
- ¼ cup sliced green olives
- 2 TBS capers, drained
- Fresh parsley, for garnish
- Preheat oven to 400 F.
- Dice potato and carrot into ½ inch pieces. On a parchment lined baking sheet, toss the potato and carrot with 1 TBS olive oil and ¼ tsp salt. Spread out evenly on the pan. Roast in the preheated oven for 15 minutes.
- Meanwhile, combine cherry tomatoes, garlic, 1 tsp olive oil, Italian seasoning, and red pepper flake.
- Toss potatoes and carrots, sprinkle with the tomato-garlic mixture, and bake another 10 minutes.
- Transfer to a serving platter and sprinkle with green olives, capers, and fresh parsley.
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