Saturday, 22 January 2011

Simple Balsamic Roasted Vegetables

Lately I've had a total fixation on roasted vegetables and I'm not sure why. I've always enjoyed vegetables, don't get me wrong, (I prefer veg to fruit any day) but lately I've been craving them! It also may have to do with my new love for the mighty butternut squash. You'd think that I created this squash for the love that I bestow on it lately, but no. Apparently people have been eating this squash for a long time! Where have I been? I used to be partial to just acorn squash but luckily I'm opening up my repertoire of squash to include this new gem.

Growing up I was one of those weird kids who liked brussel sprouts (my sisters were also fans if I remember correctly). Brussels weren't overly common on our dining table but were served enough that we grew accustomed to them and even liked them. Well, since I've learned that roasting them is even better than steaming them I've become a big fan again. They taste amazing in this dish! Sadly, my husband and kids have not jumped whole heartedly on the brussel sprout band wagon (they feel like they've been run over by the brussel sprout band wagon actually) but I have faith that at some point (if I'm persistent in serving them) they'll finally see the light and learn to love them.

Last week when I made this dish I fell in love with it!! That night this was my whole dinner. A big bowl of roasted veggies with Parm on it. Divine! I'm a big carnivore so that's saying something that I can be satisfied with just a meal of veggies! If you're not one for a heaping bowl'o'veg for your entire meal this would also be great as a side dish for pork, chicken or beef.

1 small butternut squash - peeled, seeded and cubed into 1-inch chunks
1 large sweet potato - peeled and cubed into 1-inch chunks
1 large red onion - peeled and quartered
15 small brussel sprouts
1 1/2 cups white mushrooms
2 tablespoons chopped fresh thyme
3 tbsp chopped fresh rosemary
1/4 cup olive oil
3 tbsp balsamic vinegar
salt and freshly ground black pepper - to taste
Parmesan cheese, freshly grated OR feta cheese, crumbled - to garnish

Preheat oven to 475F.

Cut off the ends of each brussel sprout, remove outer layer of leaves. With a small knife, cut a shallow "X" into the end of each brussel sprout.

In a large bowl, combine the squash, sweet potato, onion, brussel sprouts and mushrooms.

In a small bowl, combine thyme, rosemary, olive oil, balsamic, salt and pepper. Pour balsamic mixture over vegetables and toss until vegetables are well coated. Spread evenly in a large roasting pan or a large cookie sheet that has an edge. (NOTE: for easier clean up I strongly suggest you line your baking dish with tin foil).

Roast for 30-40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned. Sprinkle with more salt and pepper (if needed) and Parmesan cheese.

Yield: 4 side dish servings


Jennifer said...

Hey Laurie...I think I'm actually going to try this one tomorrow...sans the mushrooms and squash....should still be good, I hope... Looks yummy!

Laurie@The Baking Bookworm said...

Jen, I hope you and yours like it! I've been thinking of making it again actually. This is the dish that got me really lovin' butternut squash!

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