Recipe: Roasted Potato and Carrot Saute with Basil-Citrus Dressing

ROASTED POTATO AND CARROT SAUTE
WITH BASIL-CITRUS DRESSING

FOR THE VEGETABLES:
3 pounds small new or purple potatoes, rinsed
1 1/2 pounds carrots, peeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound cherry tomatoes, halved (mixed red and yellow, if available)

FOR THE DRESSING:
3 green onions, minced
3/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1/2 tablespoon fresh lime juice
3/4 cup sour cream
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/4 teaspoon jalapeno Tabasco or other hot sauce
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Prick potatoes in several places with a fork. Place potatoes and carrots in a large ovenproof dish or baking sheet. Drizzle with oil, using hands to coat the vegetables, and sprinkle with salt and pepper.

Roast for 1 hour. Remove from oven and cool.

Quarter potatoes and cut carrots into 1-inch, bite-sized pieces. Place in a large, nonreactive bowl. Add tomatoes.

TO PREPARE THE DRESSING:
Combine green onions, basil, citrus juices, sour cream, mustard, honey, and Tabasco and whisk thoroughly. Add olive oil in a slow drizzle while whisking. Season to taste.

Add dressing to potato mixture and mix thoroughly to coat vegetables. Season to taste. Refrigerate for 2 to 3 hours, covered, before serving.

Serve at room temperature.

Recommended wine: Saubignon/Fume Blanc
Alternative wine: Riesling

Serves 6 as an appetizer or side dish
Source: The Wine Lover's Cookbook by Sid Goldstein