| Prep: 20 mins | Cook: 35 – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 14g | 2g | 30g |
| sugars | fibre | protein | salt |
| 5g | 4g | 5g | 0.8g |
Why I Love Finnish Roasted Potatoes and Vegetables with Herb Paste
There are many reasons to cherish the recipe called Roasted Potatoes and Vegetables with Herb Paste. The blend of earthy root vegetables crisped to perfection, paired with the zesty freshness of an herb paste is something that thrums at those childhood memories of home-cooked meals back in Montana. Unlike the bison burgers or venison steaks of my homeland, this dish taps into the rustic simplicity of Finnish cuisine, and it’s surprisingly adaptable as well.
Roasted Root Vegetables, a Versatile Delight
Of the many things I appreciate about Roasted Potatoes and Vegetables with Herb Paste, the sheer versatility tops the list. Staple root vegetables, rich in earthy, wholesome flavors, seasoned and roasted until they’re beautifully caramelized, it’s just pure, uncomplicated goodness. Akin to the comforting flavors of other roasted root vegetable dishes, it’s perfect as a side yet robust enough to stand as a meal in itself.
A Fresh Herb Paste, An Ode to Finnish Cuisine
Each spoonful of the fragrant herb paste brings forth a burst of bright, lively flavors that revitalize this classic dish. It’s a significant part of what makes this recipe tick. The mixture of fresh thyme, rosemary, basil, and parsley not only enhances the richness of the vegetables, but it also lends them a wistful whisper of the Finnish countryside. This is a practice I picked up from the renowned chef Sami Talberg, who is known for his innovative Nordic cuisine. A slather of this vibrant herb concoction on your veggies, and even the simplest of meals is transformed.
Though it may not include the traditional huckleberries or venison, this recipe nonetheless echoes the same love for hearty, home-cooked meals that we carry in Montana. Far from being elaborate, it’s the kind of recipe you can turn to on a busy day or when you are in mood for some effortless, yet luscious fare.
Whether served alongside a sizzling steak, a juicy burger, or a simple grilled chicken breast, these beautifully caramelized vegetables covered in a lively herb paste are guaranteed to elevate your meal. It’s hearty, it’s comforting, and it’s a testament to how the simplest ingredients can come together to create something truly unforgettable.
What You’ll Need
Method
Step One
First, preheat your oven to 400°F (200°C). Prepare the baby potatoes by washing and drying them thoroughly. Slice the bell peppers, carrots, red onion, and zucchini, then mince the garlic.
Step Two
In a large mixing bowl, combine the prepared potatoes and sliced vegetables. Add the minced garlic and drizzle with olive oil. Season with salt and pepper to taste. Mix everything together until the vegetables are evenly coated in the oil and seasoning.
Step Three
To prepare the herb paste, combine the fresh basil, parsley, thyme, and rosemary leaves in a food processor. Add the garlic cloves and season with salt and pepper to taste. While the food processor is running, gradually add the olive oil until a paste forms. If the paste is too thick, you can add a little more oil.
Step Four
Once the herb paste is ready, add it to the bowl of vegetables. Toss until the vegetables and potatoes are fully coated in the herb paste.
Step Five
Transfer the vegetable and potato mix to a baking sheet, spreading them out in an even layer. Place in the preheated oven and roast for about 45 minutes, or until the vegetables and potatoes are tender and browned on the edges. During the cooking process, stir the vegetables a few times to ensure even roasting.
Step Six
Once done, allow the vegetables to cool for a few minutes before serving. This dish is best enjoyed while warm.
