1 teaspoon white vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup mayonnaise
3 tablespoons whole buttermilk
1 tablespoon finely grated sweet onion
1/2 teaspoon fresh minced garlic
1 1/2 teaspoons finely chopped, fresh Italian parsley
1/2 teaspoon fresh lemon zest
1/2 teaspoon cracked white pepper
2 pounds Fingerling potatoes with skins on. Cut larger potatoes in half lengthwise
5 carrots cut in thirds lengthwise and then cut in half. Cut thicker pieces again
5 stocks of celery cut into 1 inch pieces
2 ears of corn in their husks
Salt & pepper
1/3 cup grated, white cheddar cheese
1/2 tablespoon Italian parsley, chopped
2 tablespoons green onion, sliced thin
1/2 pound thick cut bacon, cooked crisp, chopped coarse
3 hard boiled eggs, sliced
1/3 cup toasted pecans
Fresh cracked black pepper
with Ranch Dressing
Preheat oven to 400F.
Add the vinegar, salt & sugar to a small mixing bowl and whisk to dissolve. Add the remaining ingredients and whisk until smooth.
Place all vegetables in a large bowl drizzle with olive oil and season with salt and pepper. Pour out onto a large baking sheet lined with parchment paper and spread out.
Place in the oven on the center rack and place the corn on the rack below it. Roast for 25-30 minutes until the potatoes and carrots are tender and nicely caramelized. Remove everything from the oven and let cool. Remove the husks and silks and slice off the corn, using a sharp knife.
Arrange all the vegetables onto a platter, season with more salt & pepper if needed and add the toppings. Drizzle with the Ranch dressing and serve.