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mirepoix vegetables chopped

Roasted Mirepoix

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Servings

8 Servings

Ingredients

  • 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

Instructions

  • Preheat oven to 400°F.
  • 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.
  • Season onions with salt, pepper, balsamic vinegar, and zest and juice of one lemon.
  • In another sauté pan (doesn’t have to be ovenproof) pour the remaining tablespoon oil and sauté the carrots for 4 minutes.
  • Add the celery and cook for another 2-3 minutes until vegetables are becoming a bit tender, but still retain some firmness.
  • Season with salt, pepper, ginger, and thyme.
  • 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
  • Fall 2014 Magazine