Vegetables and Salads – Page 8

Chicken, Cooking for Your Health, Farmers Market, Main Course, Vegetables and Salads

Farmers Market Chicken Dinner

April 28, 2014December 29, 2020by Lynda Balslev21 Comments

Grilled Chicken, Garlic Scapes, Potatoes, Lambs Lettuce, Lemon, Roasted Garlic

A trip to the farmers market yielded the ingredients to assemble this spring dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together. And a skillet and a grill.

Green garlic is young garlic and resembles thick spring onions. Its flavor is buttery and milder than garlic cloves, and it’s delicious roasted and braised. In this preparation, the bulbs and white stalks were tucked under the chicken which nestled in a skillet surrounded by potatoes and the garlic head. The green garlic tips were chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – and no waste. Lambs lettuce is mild and pleasantly nutty and best simply dressed so as not to overwhelm its delicate flavor. I dressed it lightly with oil and lemon and scattered it around the carved chicken. And the roasted head of garlic? Squeezed into the pan juices for deep flavor and a rich final touch.

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mache)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Carve the chicken into serving pieces and arrange on a large serving platter. Arrange the roasted potatoes and garlic scapes around the chicken. Scatter the lambs lettuce around the chicken and vegetables. Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

gluten-free, Grilling, Vegetables and Salads, Vegetarian

Grilled Broccoli Rabe

April 21, 2014December 29, 2020by Lynda Balslev11 Comments

Broccoli rabe, also known as rapini, is a brassica, or mustard plant. It resembles skinny leafy broccoli with narrow stems, spiky leaves and tiny green buds that resemble miniature broccoli heads. Slightly bitter and peppery, rapini fries up well in a skillet with robust ingredients such as garlic and red chili flakes – which is how I often prepare it. Yesterday I tried a different method and tossed the slim stems with olive oil and salt, then gave them a good char on the grill. Not only was it super easy to prepare, the charred flavor was a perfect match with the assertive rapini. I served it as an accompaniment to a whole chicken I roasted in a skillet on the grill. While the chicken rested, I cooked the rabe. Then, before serving, I drizzled a few tablespoons of the chicken pan juices over the greens. While chicken pan juices are not a necessary addition, I highly recommend it.

Grilled Broccoli Rabe

Serves 3 to 4 as a side dish.

1 pound broccoli rabe
Extra virgin olive oil
Salt
Freshly ground black pepper

Prepare the grill for direct cooking over medium-high heat. Place the broccoli rabe in a bowl. Drizzle with 1 to 2 tablespoons olive oil. Lightly season with salt. Toss to coat. Carefully place the broccoli rabe on the grill, perpendicular to the grates. Cook with the lid closed until bright green in color and charred in spots, about 4 minutes, turning once or twice with tongs. Transfer to a serving plate. Serve warm.

gluten-free, Legumes, Main Course, side dish, Vegetables and Salads, Vegetarian

Black Lentil Salad with Asparagus, Kale and Egg

April 5, 2014December 29, 2020by Lynda Balslev11 Comments

Black lentils are the star of this salad. These tiny pellets are nicknamed Beluga lentils since they resemble caviar. They remain firm when cooked, which makes them a great addition to salads, and their shiny blackness provides vivid contrast to colorful vegetables. Like their brown or green brethren, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

Black Lentil Salad with Asparagus and Egg

1 cup black lentils
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for serving
2 cups coarsely chopped greens, such as spinach or arugula
2 spring onions, white and pale green parts thinly sliced
1 small red jalapeño pepper, finely chopped
1/4 cup chopped parsley
2 tablespoons chopped mint
2 hard boiled egg yolks, crumbled

1. Rinse and sift through the lentils for any small stones. Put the lentils in a large saucepan and cover with water by about 2 inches. Bring to a boil over high heat and reduce the heat to medium-low. Partially cover the pan and simmer until the lentils are tender but firm, about 25 minutes. Drain the lentils and rinse under cold water to cool. Transfer to a large bowl.

2. While the lentils are cooking, bring a wide pot of salted water to a rolling boil. Add the asparagus and blanch until they are bright green and crisp-tender, no more than 1 minute. Drain and rinse the asparagus under cold water to stop the cooking process. Cut off and reserve the tips and cut the stalks into 1/2-inch pieces.

3. Whisk the garlic, oil, vinegar, lemon juice, mustard, salt, and black pepper in a small bowl. Pour over the lentils and stir to coat. Add the asparagus tips and stalks, the greens, spring onions, jalapeño, parsley, and mint. Gently stir to combine and taste for seasoning – you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil or a squeeze of lemon.

4. Transfer the salad to a platter or divide among serving plates. Alternatively, arrange over a pile of greens. Garnish with the crumbled egg yolks and black pepper and serve.

Appetizers, Barbeque, Grilling, Pizza, Vegetables and Salads, Vegetarian

Grilled Pizza with Baby Kale, Broccolini and Chilies

March 24, 2014June 9, 2019by Lynda Balslev13 Comments

Do you have a grill? Do you love pizza? Then look no further for a couple of techniques that will result in delicious homemade pizza. I grill pizzas all year, no matter the weather. It keeps the heat outside on a warm day, gives me an excuse to fire up the grill on a cold day, and consistently results in crispy, chargrilled homemade pizza which is the next best thing to having my own pizza oven.

There are 2 basic methods I use to grill a pizza. The first, and easiest in my opinion, is to use a pizza stone. I have a Weber pizza stone that’s designed to fit right on my grill, but you can use any pizza stone that fits. Just preheat the stone over direct heat while you fire up the grill, and go about preparing your pizza. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is browned, the cheese is melty and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

If you want more char and blistering to your crust, the second technique is to grill the pizza directly on the grates. In this case, you should begin to grill the crust before adding the toppings. Lightly oil the rolled out crust, then place over direct heat, oiled-side down. Grill until the crust is nicely browned on the bottom and releases easily from the grates, about 2 minutes. Brush the un-cooked side of the crust with oil then flip the crust over and add the toppings to the top. Close the lid and grill until the cheese melts and the toppings wilt, about 5 minutes.

This was the pizza I made over the weekend using the pizza stone method. I often make white pizzas, which means without tomato sauce, and top it with garlic oil, cheese and fresh veggies from the farmers market. It’s a hit with the whole family and great way to get everyone to eat their vegetables.

Grilled Pizza with Baby Kale, Broccolini and Chiles

I prefer to roll my pizza out onto a piece of parchment paper for easy maneuvering. You can skip this step and transfer the dough directly to the pizza stone if desired. You can also prepare this pizza in an oven. Makes one large rectangular pizza.

1 pizza crust dough (recipe below)

1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon crushed red chili flakes (optional)
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1 cup finely grated Asiago or Pecorino cheese
1 1/2 cups broccolini florets, coarsely chopped
2 cups baby kale leaves (or spinach)
1 red jalapeno pepper, stemmed and seeded, finely chopped
Freshly ground black pepper

Prepare the grill for direct cooking over high heat (about 500°F) and preheat a pizza stone for at least 10 minutes.

Roll out the dough to fit the size of the pizza stone (I have a rectangular pizza stone and formed a 10 by 15-inch crust). Lay the dough on a piece of parchment. Trim the parchment to fit the contours of the pizza.

Whisk the oil, garlic and salt in a small bowl. Brush the crust with the oil. Lightly season with chili flakes, if using. Scatter half of the mozzarella and half of the Asiago over the crust. Scatter the broccolini and jalapeno over the cheese. Top with the kale. Sprinkle the remaining mozzarella and Asiago over the kale. Slide the pizza onto the pizza stone. Close the grill and cook until the crust is golden and the cheese is bubbly, 13 to 15 minutes. Remove from grill and drizzle with remaining oil. Sprinkle with freshly ground black pepper. Cut into serving pieces and serve immediately.

Alice Water’s Pizza Dough Recipe:

Makes enough for 2 (10 t0 12-inch) crusts

1/2 cup lukewarm water
2 teaspoons dry yeast
3 1/2 cups all-purpose flour, divided
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir lukewarm water and yeast together in a bowl. Add 1/4 cup all-purpose flour and the semolina. Mix well. Let stand until bubbly, about 30 minutes. Combine the remaining flour and the salt in another bowl, then add to the yeast. Add the cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes). Place dough in a lightly oiled bowl, turning to coat all sides with the oil. Loosely cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping.

Pasta, Vegetables and Salads

Fregola Sarda with Asparagus, Pecorino and Lemon

March 19, 2014February 10, 2020by Lynda Balslev10 Comments

Have you ever tried Fregola Sarda? You should. Fregola is a semolina pasta hailing from Sardinia, Italy. What distinguishes fregola is its shape and flavor. The pasta are rolled balls which are sun-dried and toasted, similar to pearl or Israeli couscous. Their unique shape and texture lend well to soups and salads. I find their nuttiness so addictive and satisfying, I like to keep my preparations simple to allow their toasty flavor to shine through. This dish is light and bright, inspired by the fresh asparagus and lemons in season now at the farmers markets.

Fregola Sarda with Asparagus, Pecorino and Lemon
Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes. Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper.

Breads, Pasta, Rice, Grains, Vegetables and Salads

Shrimp and Tabbouleh Salad

March 5, 2014December 29, 2020by Lynda Balslev5 Comments

Shrimp and Tabbouleh Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Tabbouleh is a Middle Eastern salad made with cracked wheat or bulgur. The grains are softened with water, lemon juice and oil and tumbled with spices and fresh herbs. I like to add shredded kale and grated carrot to tabbouleh. The sturdy greens are tenderized by the oil and lemon, and the sweetness of the carrot rounds out the tangy citrus and spices. The salad is delicious as is or stuffed into pita pockets with crumbled feta and a dab of harissa. In this recipe I’ve topped the salad with pan roasted shrimp for a light and healthy meal. If you prefer another grain, feel free to substitute quinoa, wheat berries or couscous for the bulgur. For a vegetarian option, sprinkle with feta cheese.

Shrimp and Tabbouleh Salad
Serves 4.

For the bulgur salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large green kale leaves, tough stems removed, caorsely chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1 garlic clove, minced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red chili flakes, or to taste
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 lemon

Freshly ground black pepper
Chopped fresh flat leaf parsley
Extra-virgin olive oil

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

For the shrimp:
Heat the olive oil and the chili flakes in a skillet over medium high heat. Add the shrimp in one layer and cook until pink in color and just cooked through the center, about 2 minutes per side. Remove from heat. Sprinkle with salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with freshly ground black pepper and chopped parsley. Drizzle with extra oil if desired.

side dish, Vegetables and Salads, Vegetarian

Kale Gratin

February 21, 2014November 6, 2020by Lynda Balslev13 Comments

Winter Greens Gratin

Gratins are a great way to eat your vegetables, especially in the winter. Who can resist bubbling pots of roasted vegetables and winter greens, crispy golden on the top and cheesy-creamy in the center? Hearty earthy greens, such as kale, spinach and chard, stand up exceedingly well to rich bechamel and melted cheese (what wouldn’t?) Serve in a large gratin dish for family style dining or spoon into individual ramekins for fancy serving. Either way, you can be sure that everyone will be eating their greens.

Kale Gratin
Feel free to add other greens or vegetables, such as chopped broccoli or cauliflower. Pecorino or Gruyere cheese may be substituted for the Parmigiano. Serves 4 to 6

1 tablespoon olive oil
1 large shallot, finely chopped, about 1/2 cup
1 to 2 bunches kale (Tuscan or curly), tough ribs removed, coarsely chopped (about 10 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1/2 cup finely grated Parmigiano cheese, divided
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Preheat the oven to 350°F. Heat the oil in a deep skillet or wide saucepan over medium heat. Add the shallot and saute 1 minute. Add the kale and saute until slightly wilted, about 2 minutes. Remove from heat. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, until light golden, about 2 minutes. Whisk in the milk and cream. Simmer, stirring, until thickened. Whisk in 1/4 cup cheese, the salt, pepper and nutmeg until the cheese melts and the sauce is smooth. Pour over the kale and stir to combine. Transfer to a buttered gratin dish or individual ramekins. Top with the remaining cheese. Transfer to oven and bake until the tops of the gratins are golden brown and bubbly, about 25 minutes. Serve warm.

side dish, Vegetables and Salads, Vegetarian

Roasted Cauliflower with Chilies, Lemon and Mint

February 6, 2014July 15, 2019by Lynda Balslev13 Comments

Eat your vegetables – Roasted Cauliflower

It’s a hunch, but I would be willing to bet that you could persuade the most ardent veggie haters to try this cauliflower recipe. Roasting cauliflower magically transforms the snow white crucifer with cabbage-y notes into a tender yet crispy, caramelized treat, coaxing out its natural sweetness and nuttiness. Simple seasonings, such as paprika, salt and pepper gently enhance the flavor. You can serve it simply like that, or go the full Monty and toss it with chilies, lemon and mint.

Roasted Cauliflower with Chilies, Lemon and Mint

Sambal Olek is a Southeast Asian chili sauce. It’s Middle Eastern cousin, Harissa, may be substituted. Serves 4.

1 large head cauliflower
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
Finely grated zest from 1/2 lemon
3 tablespoons chopped fresh mint
Harissa or Sambal Olek

Preheat the oven to 400°F. Slice the cauliflower, top to bottom into 3/4-inch slices. (Slicing the cauliflower will provide flat sides which will brown easily when roasting). Cut away the thick stems, and gently break the florets apart into large bite-sized pieces. Place in a large bowl. Add the garlic, 2 tablespoons olive oil, paprika, salt and pepper. Gently toss to coat, then spread onto a rimmed baking sheet. Some of the florets will break into small pieces, but that’s ok – the little bits will get nice and brown while roasting.

Roast on the bottom rack in the oven until the cauliflower turns brown on the bottom, about 20 minutes. Transfer the pan to the top third of the oven and continue to roast until golden brown on top and tender, about 20 minutes. Transfer to a serving platter. Drizzle with extra olive oil. Drop small spoonfuls of sambal olek over the cauliflower and garnish with lemon zest and mint. Serve warm or at room temperature with extra chile sauce on the side.

Appetizers, gluten-free, Soups and Stews, Vegetables and Salads, Winter

Parsnip and Celery Root Soup

January 22, 2014December 29, 2020by Lynda Balslev10 Comments

Parsnip and Celery Root Soup

White root vegetables do the talking in this rich and velvety soup that will leave you guessing it’s laden with cream. Well, guess again. This humble soup is light and healthy, thickened by parsnips and celery root with a good splash of milk. The sweet and nutty root vegetables are tempered by garlic and thyme for a well rounded and slurp-worthy bowl of goodness that promises to keep you warm in the cold weather.

Parsnip and Celery Root Soup

Feel free to change the ratio of veggies and/or add Jerusalem artichokes to the mix. Just be sure to keep the total weight at 2 pounds. Serves 4 to 6.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped, about 1 cup
1 pound parnsips, peeled, cut into 3/4-inch chunks
1 pound celery root, peeled, cut into 3/4-inch chunks
3 cloves garlic, chopped
4 cups chicken stock
2 sprigs thyme
1/2 cup whole milk plus more to taste
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper

Heat the oil in a soup pot over medium heat. Add the onion and sauté until translucent without coloring, about 3 minutes. Add the parsnips, celery root, and garlic. Sauté until the vegetables begin to soften, 2 to3 minutes. Add the chicken stock and thyme. Bring to a boil, then reduce heat to low. Cover and simmer until the vegetables are very soft, 25 to 30 minutes. Remove the thyme sprigs. Carefully transfer the soup to a food processor (or use an immersion blender) and purée until smooth. Return to the soup pot. Add the milk, salt and pepper. If too thick, add more milk to your desired consistency and taste for seasoning. Serve warm.

gluten-free, side dish, Vegetables and Salads, Vegetarian, Winter

Baked Root Vegetable Fries

January 7, 2014December 29, 2020by Lynda Balslev16 Comments

You can have your fries and still feel virtuous with these colorful roots. Give the russet potato a well-deserved break, and substitute carrots, parsnips, rutabaga, or sweet potato for the ubiquitous spud. As their name implies, root veggies are the roots of growing plants, which means that they are storehouses of energy and nutrients. Not only that, they are jammed with pent up flavor and natural sugars, which translates to sweet, earthy, nuttiness on the plate.

Mix and match your favorite roots and spice to your taste. Simple salt and pepper is always a winner, or spice them up with a zesty mixture of cumin, paprika, and cayenne. And yes, you can have your dipping sauce too without tipping the scales. Try a cool and creamy Greek yogurt sauce infused with garlic and chipotle for a smoky, low fat and highly addictive sauce. Alternatively, ditch the sauce and ramp up the garlic notes with a zesty lemon, garlic and parsley gremolata.

Baked Root Vegetable Fries
Serves 4 to 6

1 large parsnip
1 large carrot
1 medium sweet potato
1 medium rutabaga
2 tablespoons olive oil
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Chipotle Sauce:
3/4 cup Greek whole milk yogurt
1 chipotle in adobo, minced
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon sugar

Lemon Gremolata:
1 to 2 garlic cloves, minced
1 tablespoon finely chopped Italian parsley leaves
2 teaspoons finely grated lemon zest

1. Heat the oven to 425°F. Cut the root vegetables in 2-inch batons, about 3/8-inch thick. Place in a large bowl. Add the oil, salt and pepper and toss to coat. Spread in one layer on a large rimmed baking sheet. Bake on the lowest rack of the oven until browned on the bottom, 20 to 25 minutes. Move the baking sheet to the top rack of the oven and bake until golden brown on top, about 20 minutes.

2. While the vegetables are roasting, whisk the chipotle sauce ingredients in a small bowl if using. Serve the fries with the sauce for dipping. Alternatively, remove the fries from the oven and toss with the gremolata ingredients.