styling and Photography by Chay BergerFood prep by leah hamaoui
Roasted Rainbow Vegetables with Horseradish Crumb
By Chaya Surie Goldberger
This vibrant rainbow of vegetables is tossed with olive oil and a touch of horseradish that forms a light, flavorful crumb as it roasts. The heat of the oven caramelizes the vegetables, enhancing their natural sweetness, while the horseradish crumb adds a zesty, savory crunch. These simple ingredients combine to create a dish bursting with bold, balanced flavors.
Serves 8
2 sweet potatoes
2 yellow squash
2 fancy green squash
2 large carrots
1 large yellow or red beet
1 large turnip
1 large red onion
3 jalapeño peppers (optional)
Tuscanini Olive Oil, for drizzling
salt and black pepper, to taste
Horseradish Crumb
2 cups grated horseradish
¾ cup olive oil
1 tsp kosher salt
Preheat oven to 375°F (190°C).
Slice or dice the vegetables and line them up neatly by color in an oven-to-table dish. If using the red beet, put it near the onion and carrots so the color doesn’t bleed.
Drizzle with olive oil and sprinkle with salt and pepper.
Combine horseradish crumb ingredients and sprinkle it over the vegetables, making sure it gets between the vegetables as well for ultimate flavor. Cover and bake for 15 minutes.
Uncover and continue baking for another 45 minutes.
Drizzle or spray with a bit of olive oil and bake for another 30 minutes, or until the vegetables are fork-tender and the crumbs are crispy.
Sprinkle with some freshly ground pepper before serving for ultimate flavor.
