top of page

Roasted Vegetables
in an Anchovy & Parmesan Dressing

This dish, of wonderful roasted vegetables, dressing in an earthy dressing is one that is perfect as a side dish for slow cooked meats. But, it also makes a satisfying main dish. The use of anchovies may seem odd, but they have been used for centuries to add a savory note to many dishes. Give it a try, I am sure you will love it.

A plate of Roasted Fall Vegetables (squash, carrots, rutabaga, parsnips) by Simon Majumdar

Roasted Vegetable in an Anchovy & Parmesan Dressing Recipe

(Serves About 4-6)


  • 1 lb. Carrots

  • 1 lb. Rutabaga

  • 1 lb. Parsnips

  • 1 lb. Butternut Squash

  • ½ Cup Olive Oil

  • 2 Teaspoons Kosher Salt

  • 2 Teaspoons Ground Black Pepper

  • 1 Tablespoon Red Wine Vinegar

  • ½ Cup Grated Parmesan

  • ½ Cup Flat Leaf Parsley (Finely Chopped)

  • 2 Preserved Anchovies (Smashed into a puree)

  • 1 Teaspoon Dijon Mustard​


  1. Cut the vegetables into 1-2 inch pieces.

  2. Toss in the ½ of the olive oil, along with salt and pepper.

  3. Place on a large baking sheet and cook at 350 degrees Fahrenheit for around 30 minutes (check the texture at regular intervals). Some people like their vegetables more soft, others more firm. It’s to your preference.

  4. While the vegetables are cooking, in a separate pan, bring the olive oil to a gentle heat. Add the red wine vinegar, the Dijon, and the anchovies to form a paste. 

  5. Remove the pasted from the heat and add the Parmesan and the parsley. 

  6. Dress the vegetables with the paste mixture.

  7. Serve. 

bottom of page