Braised Root Vegetables

Ingredients

1 pkg small various colored carrots
1 beet
1 pkg small red or various colored potatoes
1 bunch radishes with leafy tops
1 head of garlic
1 pkg pearl onions
1 pkg small red onions
1 pkg baby portabello mushrooms
2 - 4 tbsp extra virgin olive oil
Freshly ground sea salt and pepper
4 tbsp pure maple syrup
2 tbsp apple cider vinegar
2 tbsp pecans, chopped and toasted (optional)

Directions

Rinse carrots, beet, potatoes and radishes. Peel and slice beet and place in bowl with carrots. Cut off bottom stems of each radish, cut in half lengthwise and add to bowl. Cut ends off potatoes and slice in half lengthwise. Add potatoes to bowl. Peel individual garlic cloves and add to bowl. Peel and slice in half pearl and small red onions. Add to bowl with portabello mushrooms. Place extra virgin olive oil in large skillet and warm on high heat. Add bowl of root vegetables and braise, turning every so often for 20 to 30 minutes until vegetables are tender or al dente, depending on your preference. Salt and pepper vegetables to taste while cooking. If you are serving this with pecans, chop and toast them at this point. Add syrup and vinegar into small bowl and blend. Add mixture to tender vegetables and cook for 3-5 more minutes stirring to coat vegetables thoroughly, then add the toasted pecans. These braised roots are delicious with or without the pecans. I often add a touch more syrup or vinegar depending upon my taste at the moment.

Ellena's Notes

I saw a rendition of this recipe when I was flying to visit friends in Arizona. I was immediately starving and couldn’t wait to get to a kitchen and make my own version. It is so beautiful to serve because of all the colors and bonus - it’s delicious! It is a great side dish to any grilled, baked or sautéed meat; or add some sliced chicken and you have a perfect salad for a luncheon or light dinner. You can also make this ahead, refrigerate, and reheat on the stovetop the next day. But I personally like the freshness of the vegetables, so I don’t usually prepare it early. I don’t think you will ever look at root vegetables the same way again!

This pairs wonderfully with our Malbec, Huckleberry d’Latah, or A Toast to Best Friends