Recipe(tried): Emeril's Baby Roasted Vegetables

Melissa, If you don't use one of the Chateaubriand recipes with vegetables, I think these would be a wonderful side dish to serve with your tenderloin.

Baby Root Vegetables

1/4 lb. baby turnips, peeled and stem ends trimmed
1/4 lb. baby red (maroon) carrots, peeled and stem ends trimmed
1/4 lb. baby orange carrots, peeled and stem ends trimmed
1/4 lb. baby golden beets, peeled and stem ends trimmed
1/4 lb. baby beets, peeled and stem ends trimmed
1/4 lb. fingerling potatoes, washed and halved
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. olive oil

Preheat oven to 450 degrees F

For the vegetables: Make sure that the vegetables are dry, then place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil, mix well and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning.

Yield: 4 servings