salt-roasted vegetables

salt-roasted vegetables
  • 5 large egg whites
  • 3 3/4 cups coarse salt
  • 1 small bunch fresh thyme, leaves only
  • 1/2 pound small to medium red beets, washed and dried
  • 1/2 pound fingerling potatoes, washed and dried
  • 1/2 pound carrots, washed and dried
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh chives
  • 1 tablespoon finely chopped fresh flat-leaf Italian parsley 
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine egg whites, salt, and thyme. Using your hands, mix well to create a texture resembling wet sand, 2-3 minutes.
  3. One at a time, dredge each vegetable in salt mixture, covering completely. Place on prepared baking sheet, making sure that none are touching. 
  4. Transfer to oven and bake until crust is deep golden brown, and vegetables are tender when pierced with a paring knife, 45-50 minutes, depending on size. Remove from oven and allow to cool for 5-10 minutes. Peel salt crust away from vegetables, then peel skins while still warm.
  5. Toss vegetables with olive oil, chives, and parsley, and season with pepper. Transfer to a serving platter and serve.

Serves 6-8.