Here, a bed of salt helps evenly distribute heat, and trying out the technique with baby winter vegetables will require less of a salt investment than a whole fish or bird.
Baby carrots, trimmed and scrubbed
Baby beets, trimmed and scrubbed
Baby parsnips, trimmed and scrubbed
A few sprigs of fresh rosemary
Whole garlic (optional)
Olive oil (optional—if roasting garlic)
Preheat oven to 400˚F. Lay about an inch of coarse salt in a shallow baking pan and nestle in prepared vegetables in a single layer. Tuck a few sprigs of fresh rosemary between the veggies and cover completely with another inch or so of salt.
If you like, slice the top off a head or two of garlic and drizzle the exposed cloves with olive oil. Nestle on top of the salt without covering over, keeping the cut side up.
Bake for 1 hour, or until vegetables are tender when pierced with the tip of a knife. Rub the skins off the beets while still warm. If you like, serve with the roasted garlic, squeezed out of its skins. Serves as many as you like.
Recipe by Julie van Rosendaal
Photographs and styling by Gabriel Cabrera