Salt Roasted Autumn Vegetables

by Karen Mordechai




You'll need

  • 21 egg whites
  • 15 cups kosher salt
  • large bunch of thyme
  • 2 lb small red beets
  • 2 lb fingerling potatoes
  • 2 lb carrots, washed and thoroughly dried
  • 6 Tbsp. olive oil
  • 3 Tbsp. thinly sliced chives
  • 3 Tbsp. finely chopped flat leaf parsley
  • Freshly ground black pepper

Here's how

  1. Position rack in middle of oven. Preheat oven to 400F.
  2. Combine egg whites, salt and thyme in a large bowl. Mix thoroughly, using your hands, to create a texture resembling wet sand, about 2-3 minutes.
  3. Halve larger vegetables as necessary so that all are around the same size. Pack salt mixture onto each individual vegetable, making sure no skin is exposed. Arrange prepared vegetables on a rimmed baking tray so that none are touching. Bake until crust is deep golden brown, and vegetables are tender when pierced with a pairing knife, about 45-50 minutes. Remove from oven and let cool on baking tray 5-10 minutes. Peel the salt crust away from the vegetables, then peel the skins while still warm. Cut vegetables into 1 1/2″ pieces.
  4. Toss with olive oil, chives, parsley and freshly ground black pepper. Arrange on a serving platter and top with parsley. Serve with roasted chicken, grilled steak, or toss with thinly sliced kale and eat as a salad.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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