📝 About This Recipe
This dish bridges the gap between ancient Roman culinary traditions and modern vegetable-forward cooking, utilizing the intense umami of fermented garum to elevate humble root vegetables. As the vegetables roast, the garum caramelizes into a savory, complex glaze that highlights the natural sweetness of carrots, parsnips, and beets. It is a masterclass in using fermented seasonings to transform simple earth-bound ingredients into a sophisticated, deeply satisfying side dish that bursts with salt, funk, and honeyed depth.
🥗 Ingredients
The Root Vegetables
- 1 pound Rainbow Carrots (peeled and halved lengthwise)
- 2-3 large Parsnips (peeled and cut into uniform batons)
- 2 medium Red Beets (peeled and cut into 1-inch wedges)
- 1 small Rutabaga (peeled and cubed into 1-inch pieces)
- 1/2 pound Fingerling Potatoes (halved lengthwise)
Garum Fermentation Glaze
- 3 tablespoons Garum (or Colatura di Alici) (high-quality fermented fish sauce)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Wildflower Honey (to balance the saltiness)
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
Finishing Touches
- 1/4 cup Toasted Hazelnuts (roughly chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (to taste, use sparingly)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position your oven rack in the center to ensure even heat distribution.
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2
Line a large, heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat to prevent the honey-garum glaze from sticking.
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3
In a small glass bowl, whisk together the garum, olive oil, honey, minced garlic, fresh thyme, and cracked black pepper until the honey is fully incorporated.
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4
Place all the prepared root vegetables into a large mixing bowl. Drizzle two-thirds of the garum mixture over the vegetables.
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5
Using your hands or a large spatula, toss the vegetables thoroughly until every piece is evenly coated in the glaze.
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6
Spread the vegetables onto the prepared baking sheet in a single layer. Ensure they are not overcrowded; use two pans if necessary to ensure they roast rather than steam.
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7
Place the pan in the oven and roast for 20 minutes. You should start to smell the savory aroma of the garum intensifying.
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8
Remove the pan and use a spatula to flip and toss the vegetables, ensuring the underside gets that beautiful golden-brown color.
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9
Return to the oven and roast for another 15-20 minutes, or until the vegetables are tender when pierced with a fork and the edges are slightly charred.
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10
During the last 5 minutes of roasting, drizzle the remaining one-third of the glaze over the vegetables and toss once more for a glossy, flavorful finish.
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11
Remove from the oven and immediately drizzle with the fresh lemon juice to brighten the deep fermented flavors.
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12
Transfer to a warm serving platter and garnish with the toasted hazelnuts, fresh parsley, and a tiny pinch of flaky salt if needed.
💡 Chef's Tips
Ensure all vegetables are cut to a similar thickness so they cook at the same rate; thinner carrots will burn before beets soften if not sized correctly. Do not add extra salt to the vegetables before roasting, as garum is naturally very high in sodium. If you cannot find Roman-style garum, use a high-quality Italian Colatura di Alici or a premium Southeast Asian fish sauce (like Red Boat) as a substitute. If the honey causes the glaze to brown too quickly, tent the pan loosely with foil for the middle portion of the roasting time. For the best texture, roast the beets on a separate small corner of the pan if you want to prevent their red pigment from bleeding into the lighter parsnips.
🍽️ Serving Suggestions
Serve alongside a herb-crusted roasted leg of lamb for a truly Roman-inspired feast. Pair with a crisp, high-acidity white wine like a Vermentino or an Assyrtiko to cut through the rich umami. Place a dollop of cold Greek yogurt or labneh on the side of the plate to provide a creamy, cooling contrast to the savory glaze. Works beautifully as a base for a grain bowl topped with a soft-poached egg. Serve as a sophisticated side to a simple pan-seared white fish like sea bass or cod.