Gildrien Farm
  • Home

Autumn Roasted Vegetables

11/16/2012

0 Comments

 
Some variation of this is a fall and winter staple in our house – this is the current version. It’s very adaptable – adjust to the proportions and ingredients that suit you. It's a wonderful side with roast chicken. Or, to make a meal of it, add some sausage (we like the kielbasa from Pine Woods Farm or pepperoni from VT Smoke & Cure), or sauté some onion and chickpeas and put them on top. Put it on a bed of greens (arugula or kale work well), with a mustard vinaigrette, and you've got one great dinner.
Chop everything to approximately the same size for even cooking – about ½ inch thick works well.

1 delicata squash, split lengthwise, seeded and chopped into half-moons
1 lb potatoes, preferably fingerlings, chopped
3 carrots, chopped
3 cloves garlic, peeled (or more!)
2 cups Brussels sprouts, halved
Olive oil, salt & pepper

Heat the oven to 425. Because the potatoes take longer to cook, I like to boil them first in plenty of salted water for about 5 minutes. I usually throw the carrots & Brussels sprouts in when there’s about one minute left. Drain, then toss them together with the squash and garlic and a good amount of olive oil, salt and pepper.

Spread evenly in a rimmed baking sheet or lasagna pan, and roast for 25-45 minutes, or until tender and roasty. Give the pan a good shake every 10-15 minutes to keep things from sticking. If you go towards the longer end of the cooking time you’ll get some good caramelizing on the bottoms of the vegetables, but watch that they don’t burn. Enjoy!

0 Comments



Leave a Reply.

    Categories

    All
    Bacon
    Beans
    Beets
    Bok Choi
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celeriac
    Chives
    Cilantro
    Corn
    Cucumbers
    Dessert
    Eggplant
    Fall
    Fennel
    Garlic
    Greens
    Kale
    Lettuce
    Main Dishes
    Meat
    Onions
    Pasta
    Pears
    Pea Shoots
    Pickles
    Potatoes
    Putting Up
    Radishes
    Ramps
    Rhubarb
    Rice
    Rutabagas
    Salad
    Scapes
    Side Dishes
    Snacks
    Soup
    Spinach
    Spring
    Squash
    Summer
    Sweet Potato
    Tomatillo
    Tomatoes
    Winter
    Zucchini

    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

    RSS Feed

Powered by Create your own unique website with customizable templates.