The Fresh Honey Cookbook
Early spring is when you can start looking for the newest of baby vegetables in the markets. We’re a bit too far north in Asheville to get produce from our own gardens, but we do get regional vegetables in our stores and, inspired, I like to roast them with some coarse salt and serve them to my friends with a nice herbed dip. There’s no honey in this recipe, but honeybees pollinate all of the vegetables I’ve listed. Thank you, honeybees.
Tell your guests the “every third bite” story behind your assortment, and your presentation will lift itself above the usual vegetable tray.
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You Will Need
Preheat the oven to 375°F.
Cut any carrots that are more than 4 inches long into 2-inch-long diagonal slices.
Cut any large beets and turnips into bite-size pieces.
Toss the carrots, beets, and turnips separately in the olive oil and spread out on a large baking sheet, keeping the vegetables separated from each other. Bake for 20 to 30 minutes (tiny vegetables will take less time), checking often toward the end to make sure they don’t burn. The vegetables should be tender but not overly soft. Allow to cool.
Cut any large radishes into bite-size pieces.
If using peas that are not really fresh, bring a small pot of water to a boil and immerse them in the boiling water until they turn bright green, about 2 minutes. Remove and imme- diately plunge in a bowl filled with ice water to stop the cooking and keep them bright green. If peas are really fresh, leave uncooked.
To make the dip, combine the yogurt, dill, lime zest, and lime juice in a medium bowl. Add a pinch or two of sea salt.
Present the vegetables on a serving platter. I like to make little mounds of each item and arrange them in order of the color spectrum (red, orange, yellow, green, blue, indigo, and violet), but a random scatter is fun too. I like to garnish with some- thing that appears in the recipe, so I sometimes use the tops from the vegetables as a base or to tuck around the bowl holding the dip.