Taste Tested: Fire Roasted Root Vegetables

We’re counting down the days to Thanksgiving — psst, there’s only 25 left. This year, we’re taking things outdoors and cooking up a full feast on the fire. From turkey to stuffing and everything in between, we’ll be cooking up a storm in an Ontario Park this season!

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This recipe is inspired by the culinary stylings of Chef Tom Wade at Farmhouse Tavern and The Daughter in Toronto. We were lucky enough to dig into these sensational roots at the 2015 Terroir Rural Retreat in May. Hearty, slightly smokey and laced with pesto made from the carrot’s bushy fronds, these veggies are a perfect side dish at any feast!

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Fire Roasted Root Vegetables with Carrot Top Pesto
Serves 8
Pair these with Sapsucker Maple Tree Filtered Water. It's got just a hint of natural sweetness; perfect with turkey, cranberries and even these fire roasted carrots!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3lbs small Ontario carrots with tops
  2. 1lb Ontario fingerling potatoes
  3. 2 tbsp Pristine Gourmet Cold Pressed Canola Oil
  4. Kosher salt, freshly ground pepper
  5. 1 Ontario garlic clove
  6. 3 tbsp pine nuts
  7. 1/2 cup (packed) fresh basil leaves
  8. 1/4 cup finely grated Parmesan
  9. 1/2 cup extra-virgin olive oil
Instructions
  1. Make sure you have a good bed of hot coals ready for this recipe. Less flame, more embers we like to say.
  2. Trim the carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside.
  3. Lay out a large piece of aluminum foil. Place cleaned carrots and potatoes on top leaving six or so inches of aluminum foil on each side. Toss carrots, potatoes and canola oil; season with salt and pepper. Once coated, place a second piece of foil on top and twist edges shut.
  4. Roast directly on hot coals, flipping package occasionally, until vegetables are golden brown and tender, 25–35 minutes. Let cool.
  5. Meanwhile, chop garlic and nuts as fine as possible. Set aside and chop basil, Parmesan, and reserved carrot tops. Toss with garlic and nuts. Add olive oil and stir (or better yet, pound in a mortar and pestle!) until combined; season with salt and pepper.
  6. Toss pesto with roasted vegetables and serve hot.
Notes
  1. Pesto can be made one to two days ahead. Press plastic wrap directly onto surface to keep air away; keep chilled.
Adapted from Chef Tom Wade of Farmhouse Tavern
Adapted from Chef Tom Wade of Farmhouse Tavern
Culinary Tourism Alliance https://ontarioculinary.com/

For more campfire recipes, check out #OutdoorED – a series sharing and celebrating all the best things about cooking and eating outside in Ontario!


About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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