Roasted Fall Vegetables
Root vegetables and winter squash offer a wide range of nutrients and, in this preparation, an almost addictive flavor.
Makes
Serving size
Ingredients
1 medium potato, sliced
1 medium sweet potato, sliced
4 large shallots, peeled and sliced
1 medium acorn squash, sliced into semi-circles
2 small parsnips, sliced
2 small turnips, sliced
¼ cup olive oil
Black pepper, freshly grounded, to taste
6 tablespoons unsalted butter
4 large sage leaves
2 teaspoons spanish sherry vinegar
A pinch of sea salt (optional)
Instructions
- Preheat oven to 400°F.
- Place the vegetables in a large bowl.
- Add the olive oil and season to taste with pepper and salt, if desired. Toss to mix well.
- Spread the vegetables on a baking sheet lined with parchment or dish.
- Roast for 30 minutes, or until vegetables are caramelized (browned or roasted to sweetness).
- Melt the butter in a small skillet or saucepan over medium heat.
- Tear up sage leaves and add to the skillet.
- Cook until the butter browns but does not burn. Remove from heat, add the vinegar and season with pepper to taste and salt, if desired.
- Place each portion of veggies on its own plate. Drizzle just enough of the sage butter over the veggies to enhance their flavor—don’t drench. Enjoy!
Cooking Tip
Brighten up this dish by selecting root veggies of contrasting colors!
You can leave the peels on all the veggies (except the shallot) — even the acorn squash. Just scrub them well, and make sure you cut the squash into semicircles for easy prep and beautiful presentation.
Recipe contributed by FamilyCook Productions
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