Scandinavian Warm Root Salad with Sardines Recipe

Ingredients:

• 2 (4 ounce) tins sardines, broken into large chunks
• 2 large celery stalks, thinly sliced and leaves roughly chopped
• 2 sprigs rosemary, leaves removed and chopped
• 6 tablespoons extra virgin olive oil, divided use
• Zest and juice of 2 lemons
• 3/4 teaspoon pepper, divided use, more to taste
• 1 1/2 teaspoons kosher salt, divided use, more to taste
• 1 medium red onion, cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• 1 large turnip, peeled and 1-inch cubed
• 3 medium red potatoes (about 1 1/2 pounds), 1-inch cubed
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Directions:

1. Place oven rack in middle position. Preheat oven to 400°F.
2. Place potatoes, turnips, carrots, and onion on parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss to coat and spread out evenly. Roast 35 to 45 minutes or until vegetables are golden and can be easily pierced.
3. Chef's Note:
4. While vegetables are roasting, whisk together in a large bowl: 1/4 cup olive oil, lemon juice, chopped rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
5. To the bowl of dressing, add roasted vegetables, celery slices, chopped celery leaves, half the lemon zest, and sardines. Toss well. Add salt and pepper, to taste. Top with remaining lemon zest.