Vegetables taste better when they’re covered in seasoning, lovingly wrapped in foil, and placed among the coals of a smoldering fire. There, they soften and brown, unlocking smoky sweetness. Who needs meat when you’ve got these? Jaime Young of Sunday in Brooklyn, an all-sustainable restaurant known for its killer foraged foods, shared his recipe for coal-roasted root vegetables. Build yourself a fire—find instructions here on how to get a perfect coal one burning—and get going.
YIELDS: 4 SERVINGS
1 bunch parsley
2 bunches chives
1 bunch dill
2 c. toasted sunflower seeds
1 Harbison cheese
PREP TIME: 0:20
TOTAL TIME: 0:25
- Coat cleaned and rinsed vegetables with olive oil and liberally season with salt, black pepper, and other dried herbs.
- Encase each individual vegetable along with the fresh parsley, chives, dill, and orange peels in two layers of tin foil. Double wrapping ensures they steam as they roast. Make sure there are no open spots.
- Spread the coals and completely bury the vegetables for about 25 minutes. Check each vegetable for doneness with a cake tester or skewer. It should feel soft all the way through.
- Pull them from the coals and let them rest inside the foil until no longer hot.
- Roughly pull apart the vegetables with your hands and place them in a large mixing bowl. Coat the vegetables in extra virgin olive oil. To taste add a few dashes of aged sherry vinegar. Evenly place a dollop of Jasper Hills Farm Harbison cheese or similar around the vegetables. Finish with toasted sunflower seeds and some freshly torn dill, chives, and parsley.