Roasted Root Vegetables With Habanero Béarnaise Sauce Roasted Root Vegetables 8 cups (about 2 pounds prepped) root vegetables (onion, carrot, parsnip, celeriac, kohlrabi, etc.), peeled, cut into 1-inch chunks2 tablespoons extra virgin olive oil2 tablespoons Heatonist Charred Chive Dulse Haute Saucesalt and pepper1 sprig fresh rosemary, stemmed and chopped Preheat the oven to 425 degrees Fahrenheit. Toss the vegetables with the oil, sauce, and rosemary. Spread the vegetables evenly on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 40-55 minutes, stirring every 10 minutes, until the vegetables are tender in the center and slightly crisp on the outside. Habanero Béarnaise Sauce 1 tablespoon Habanero Carrot Curry sauce½ cup white wine1 small shallot, slices1 tablespoon chopped fresh tarragon, divided2 teaspoons kosher salt, divided2 egg yolks8 tablespoons unsalted butter In a small saucepan, over medium heat, combine the hot sauce, white wine, shallots, ½ teaspoon tarragon, and 1 teaspoon salt. Bring to a boil and simmer over medium heat until most of the liquid is reduced, about 5 minutes. Put into a blender to cool. In the saucepan, melt the butter over medium-low heat. Once cooled, add the egg yolks and remaining 1 teaspoon of salt. Blend for 30 seconds, until well combined, scrape down the sides and lid. Replace the lid, turn on low, and drizzle the butter in slowly through the cap (it will splash, I usually drape a towel over it). Scrape down the sides, saucepan, and add in the remaining tarragon. Blend to come together. Serve immediately.
