Roasted Pickled Vegetables
This sounds a little odd – but trust me, pickling your vegetables before oven roasting them turns up the flavor and turns them into a comforting winter dish. I find that heartier root vegetables hold up best to the brine. This is a very simple mix but experiment with other herbs and spices and let me know how it turns out!
- Chop your vegetables – I used parsnips, carrots, celery root and butternut squash. Don’t make them too small, because they’ll shrink up as they cook.
- Make your pickle brine by combining mustard seeds, coriander seeds, garlic, red pepper flakes, salt, sugar and boiling water in a bowl. Whisk the ingredients together until the sugar and salt start to dissolve, then add white vinegar.
- In a large bowl, pour the brine over the vegetables, adding a bit more water if necessary. Let the veggies soak in the brine for 15 to 35 minutes. The longer the pickle bath the more flavor your veggies will have. Don’t go much longer than 40 minutes or they’ll get too salty. *Refrigerate the brine and use it again later in the week!
- Drain, rinse and dry your vegetables. Place them on a baking dish with a little drizzle of olive oil – don’t add any more salt or seasoning, they’ve already soaked into the veggies.
- Roast at 450 degrees for about 20 -25 minutes. Check on your vegetables at 15 minutes and rotate your baking dish to make sure they brown up evenly.