Inspired by Michigan’s autumn harvest, this mix of root vegetables brings color and sweetness to the plate. A light herb-garlic oil infuses each bite with fragrance and warmth—the flavor of a garden after rain. (Side note: Served alongside the Pistachio–Kale Medallions at the Black Star Farms Dinner.)

Yield: 6 servings

Ingredients:

1 1/2 cups carrots, peeled and diced

1 1/2 cups celeriac, peeled and diced

1 1/2 cups golden beets, peeled and diced

1 1/2 cups turnips, peeled and diced

2 tablespoon olive oil

1 teaspoon orange zest

1/2 teaspoon crushed fennel seed

1/2 teaspoon sea salt

1/2 teaspoon black pepper, fresh ground

Method:

Toss vegetables with olive oil, orange zest, crushed fennel, salt, and pepper. Roast at 400°F for 25 minutes until tender and caramelized.

In a small pan, warm 2 Tbsp olive oil with oregano, parsley, and garlic. Drizzle over the vegetables before serving.

Fresh Herb Garlic Oil

1/4 cup extra virgin olive oil

1 teaspoon fresh lemon juice

1 tablespoon fresh oregano leaves

1 tablespoon flat-leaf parsley, chopped

1/2 teaspoon fresh garlic, minced

1/4 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

Method:

Blend the ingredients together until a smooth puree.

Serving Notes:

Place a swirl of Fresh Herb Garlic Oil on the plate.  Using a scoop or small bowl, place 1/3 to 1/2 cup roasted vegetables on top.

Perfect alongside Pistachio–Kale Medallions or Almond Ricotta al Forno. Add a spoon of Sicilian Red Pepper–Almond Sauce for color contrast.