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Roasted Veggies with Parsley Sauce

Serving Size


  • 1/2lb. carrots, peeled & cut into 1/4 inch sticks (peeling optional)
  • 1/2lb. parsnips, peeled & cut into 1/4 inch sticks (could substitute turnips)
  • 1/2lb. rutabaga, peeled & cut into 1/4 inch sticks
  • 1/4c. plus 3 1/2 tablespoons extra-virgin olive oil, plus extra as needed
  • 1tsp. kosher salt, plus extra for seasoning
  • 1/2c. tightly packed flat-leaf parsley leaves
  • 1 1/2tblsp. capers, drained & rinsed
  • 1 anchovy fillet, drained
  • 1 1/2 garlic cloves
  • Freshly ground black pepper
  • 3 1/2c. bitter salad greens
  • 3/4c. shaved semi-firm aged goat or cow cheese
  • 2tsp. lemon juice

Recipe Directions

  1. Heat oven to 500 degrees.
  2. In a large mixing bowl, toss veggies w/ 2 tablespoons oil and 1 teaspoon salt.
  3. Spread on a baking sheet and roast them, flipping halfway through, until tender and charred in spots, about 15 minutes.
  4. Meanwhile, make the sauce: In a food processor, combine parsley, capers, anchovy, garlic, 1/4 cup oil and a pinch of pepper. Puree until contents are finely chopped and bright green. The sauce should be wet and slightly soupy, like a pesto. Add extra oil to loosen the mixture if needed.
  5. Transfer roasted vegetables to large mixing bowl and toss with 2 tablespoons parsley sauce.
  6. Season to taste with salt & pepper. Reserve remaining sauce for later. Toss greens with shaved cheese.
  7. Dress with 1&1/2 tablespoons oil, lemon juice and a pinch of salt.
  8. Pile dressed vegetables on top of or alongside salad and serve.
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