Sweet roasted autumn vegetables meet sharp Dijon and dark, fruity balsamic. Dress them while warm, chill overnight, and serve closer to room temperature the next day.
Ingredients
250g Kabocha, seeds removed, skin left on
180g Carrots
2 kosaji Olive oil for roasting
Fine salt, for roasting
Black pepper, for roasting
1 1/2 osaji Balsamic vinegar
1 1/2 Dijon mustard
1 osaji Olive oil, for marinade
Fine salt, for marinade
Coarsely ground black pepper
Steps
1. Prep and cut. Heat oven to 210°C. Cut kabocha into substantial 3–3.5cm pieces, about 1.5–2cm thick. Cut carrots into 2.5–3cm rangiri pieces (or 1.5cm chunky half-moons). Cut onion into 2cm wedges or petals.
2. Season for roasting. Gently toss vegetables with kosaji 2 olive oil, 0.8g salt and a few grinds of black pepper. Arrange in one layer with space between pieces; place a broad kabocha cut surface against the tray where possible.
3. Roast until just tender. Roast 20–25 minutes, checking from 18 minutes. Turn only once if needed. The kabocha should be lightly browned and a thin knife should enter with slight resistance; edges should remain clean, not fluffy or collapsing. Carrots should be tender but still have body.
4. Whisk the marinade. While the vegetables roast, whisk balsamic vinegar, Dijon, osaji 1 olive oil, 0.7g salt and 8–10 grinds black pepper. It should taste deliberately sharper than a finished salad dressing.
5. Dress while warm. Rest the roasted vegetables on the tray for 2 minutes, then transfer gently to a shallow container. Pour over the marinade and turn carefully 2–3 times with a wide spoon or silicone spatula. Do not stir aggressively.
6. Cool and refrigerate. Leave at room temperature for 20–30 minutes, turning once halfway through. Cover and refrigerate overnight in the shallow container.
7. Serve the next day. Remove from the refrigerator 25–30 minutes before serving. Turn gently in the collected dressing and taste one carrot and one kabocha piece. If needed, add up to kosaji 1/2 extra balsamic and a few more grinds of black pepper. Add extra salt only after the dish has warmed slightly.
Cooking Note
The trick is intentional undercooking followed by warm marination. The vegetables soften slightly as they rest, so protect the kabocha structure now. Serving closer to room temperature brings back its sweetness and the aroma of the balsamic.
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