A palette pleasing Roasted Mirepoix that lends flavor and moisture to any meat or poultry dish. Try serving it on a bed of rice or mashed potatoes.
- Cook Time
- Prep Time
- 1 cup peeled pearled onions
- Juice and zest of one lemon
- 2 tablespoons balsamic vinegar
- 3 large peeled carrots cut on a bias (diagonally)
- 3 large stalks celery, peeled and cut on large bias (diagonally)
- 3 tablespoons canola oil, divided
- 1/2 teaspoon ground ginger
- 3 fresh thyme sprigs or 1/2 teaspoon dried thyme
- Salt and pepper to taste
1. Preheat oven to 400°F.
2. Heat an ovenproof pan on high heat. Drizzle 2 tablespoons oil to coat the bottom of the pan. Add the onions and sauté until onions develop a golden-brown color.
3. Season onions with salt, pepper, balsamic vinegar, and zest and juice of one lemon.
4. In another sauté pan (doesn’t have to be ovenproof) pour the remaining tablespoon oil and sauté the carrots for 4 minutes.
5. Add the celery and cook for another 2-3 minutes until vegetables are becoming a bit tender, but still retain some firmness.
6. Season with salt, pepper, ginger, and thyme.
7. Combine the onions and carrots and celery and serve as a side to the braised brisket.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now