The inspiration for this came from an Ellie Krieger recipe I found on finecooking.com.
But instead of making her recipe exactly, I roasted the beets first separately. I also added pancetta, chestnuts and parsnips to the mix. And I parboiled the vegetables before roasting them. So yeah, I guess I didn’t really make her recipe. My own is after the jump.
Jeweled Roasted Vegetables
6 medium beets
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
1 1/2 pounds parsnips
4 ounces pancetta, diced tiny
1/2 pound chestnuts, roasted and peeled
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Preheat the oven to 400.
Cut the stems off the beets and place each one on a piece of tin foil. Sprinkle with salt and olive oil and add a sprig or two of thyme. Place the beets of a foil-covered sheet pan and roast for 30 minutes to 1/2 hour, until a fork slides easily into the flesh of the beet.
Bring a big pot of salted water to a boil. Have at the ready a big bowl of ice water.
While the beets are roasting, peel and cut the carrots and parsnips into 1-inch-thick rounds, like coins, and trim the Brussels sprouts and cut them in half lengthwise. Cook each in the boiling water separately for about 2 minutes, until their color is bright but they are still al dente.
You may now hold the parboiled in the refrigerator for up to 2 days. When the beets are cool, peel them and dice them into quarters about the size of the Brussels sprouts.
Preheat the oven to 400. Place the diced pancetta on a sheet pan and cook for about 3 to 4 minutes, until the fat has started the render. Stir the pancetta and ease the fat around the pan. Add the beets, carrots, parsnips, Brussels sprouts and chestnuts. Toss with salt and pepper.
Roast for about 15 to 20 minutes, until the Brussels sprouts have started to caramelize, the carrots and parsnips are sweet and tender but not mushy and the beets are cooked through. Check for salt and pepper and serve piping hot.
Yield: 8 to 10 servings.