I plan to bring 3 vegetable side dishes to our Family Thanksgiving this year – as well as plenty of Focaccia!
Here’s an easy Roast Vegetable Combination that features a variety of winter vegetables. Mix them up to your liking.
Maple & Rosemary Roasted Vegetables
1/2 cup pecan halves, toasted
1 pound carrots, peeled and sliced 1/4″ thick on the diagonal
1 pound cauliflower florets
1 pound butternut squash cubes
1 pound brussels sprouts, halved
1 pound small red potatoes, cut into 1″ cubes
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons sea salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 teaspoon dried rosemary
1/2 cup pure maple syrup
1. Preheat oven to 425*F. Spread pecan halves in a pie plate and toast about 5 minutes. Remove from oven and let cool.
2. Place carrots, cauliflower, butternut squash, brussels sprouts and red potatoes in a large bowl. Add olive oil, vinegar and seasonings and stir to coat all vegetables well. Spread them on TWO rimmed baking sheets and roast for 25 minutes. Remove from oven and transfer to ONE large roasting pan. Add maple syrup and stir to coat well. Return to oven and roast for 20-25 minutes until done. Garnish with pecan halves and serve!
Cook, Eat, Laugh…Claudia