Roasted Spring Vegetables with Radish & Hollandaise

by Gina Solon


  • 1 bunch baby carrots
  • 2 large leeks
  • 1 bunch radishes
  • 1 bunch beets
  • 3-4 tablespoons olive oil
  • Salt and pepper
  • 2 eggs yolks
  • 2 teaspoons lemon juice
  • 1 stick melted butter, slightly cooled
  • Salt and pepper
Roasted Spring Vegetables with Radish & Hollandaise

Gabriela Herman

Preheat oven to 425°. Remove the green tops of the carrots and radishes, and scrub well. Remove the dark green part of the leeks. Slice in half lengthwise, and then into half-inch pieces.
In a large bowl, coat vegetables with olive oil and season with salt and pepper. Transfer vegetables onto a large cookie sheet and roast in oven, turning every five minutes or so until edges are brown, about 20-25 minutes.
To serve, transfer warm vegetables onto a serving platter and drizzle with hollandaise.
To make hollandaise, pulse egg yolks in a blender with the lemon juice. Then turn blender on low speed and slowly pour butter through the hole in the blender lid. Continue to blend until sauce is thick and creamy, about 1 minute, adding a few drops of water if it gets too thick. Season with salt and pepper.

Yield: 4 servings, 1 cup hollandaise