Recipe courtesy of Mark Strausman
Winter Vegetable Roast
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 219
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 674
Ingredients
1 pint Brussels sprouts, outer leaves removed
2 large beets (do not peel)
1 large butternut squash or 2 acorn squash
1 small pumpkin
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
Salt, to taste
1/8 teaspoon nutmeg
Directions
- Bring 2 pots of salted water to a boil. With the tip of a small knife, cut an X into the base of each Brussels sprout. Cook the beets and Brussels sprouts in separate pots until just tender. Prepare a bowl of ice water. When the vegetables are cooked, plunge them into ice water to stop the cooking. While the beets are still warm, peel them and cut them into 1/2-inch dice. Cut the Brussels sprouts in half and set aside. Meanwhile, cut the stems out of the squash and pumpkin. Peel them with a sturdy peeler or sharp paring knife. Cut in half, scoop out the seeds, and cut into 1/2-dice. Preheat the oven to 450 degrees. When all the vegetables are prepared, toss them together and spread on cookie sheets or in earthenware baking dishes. Drizzle with olive oil and dot with butter. Sprinkle with sugar, plenty of salt, and nutmeg. Bake until tender all the way through and a little crusty, 30 to 45 minutes. Start checking the vegetables after 30 minutes. If you want to make the vegetables more crusty, raise the heat at the end of the cooking to 550 degrees. Bake until browned and serve immediately or at room temperature.