Roasted Autumn Vegetables with Fresh Herbs

By • November 16, 2010 • 33 Comments



Author Notes: Any dish that’s colorful, doesn’t take much effort to prepare, is great for you, and tastes really good has an excellent chance of finding its way into my regular rotation for its season. This dish is all of the above, plus it earns bonus points for being very strong in the “leftover for breakfast” category. I posted a version of this last month that’s not vegetarian, because it includes crispy prosciutto. This recipe calls for more herbs and shallots, and sherry vinegar. I like it just as much as the other. I recommend making a lot more of this than you ever think you’ll want to eat because when all is said and done, it will be gone before you know it, and you’ll be wanting more. I’ve included notes at the end of the instructions on how to prep in advance for serving as part of a holiday meal featuring a variety of dishes. Enjoy!!AntoniaJames

Serves 6-12

  • 2 cups of peeled and cubed winter squash, cut into ¾” dice
  • 2 cups cubed thin-skinned red, white and/or Yukon gold potatoes (preferably a combination), cut into ¾” dice
  • 2 cups trimmed and halved Brusslies (Brussels sprouts)(measured after cutting)
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • 3 large shallots, coarsely chopped (about 1 1/2 cup)
  • 3 medium cloves of garlic, minced
  • 2 medium bay leaves (preferably fresh)
  • 3-4 tablespoons sherry vinegar, or more, to taste
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh marjoram leaves
  • 3 tablespoons chopped parsley
  • Freshly ground pepper
  1. Preheat oven to 400 degrees. Toss the squash cubes and diced potatoes in 2 teaspoons of oil. Put them on a baking sheet and and sprinkle on a pinch of salt. Roast for 20 minutes, turning the cubes over and stirring briefly after the first 10 minutes. The vegetables should be fork tender and just starting to caramelize.
  2. Toss the Brusslies (Brussels sprouts) in 1 teaspoon of oil and a tiny pinch of salt and roast for about 15 minutes. If you like them softer and browner, cook them a bit longer.
  3. Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the bay leaves. Cook for about ten seconds, stirring, and then add the shallots. Cook over medium heat with a pinch of salt, stirring constantly. When the shallots are wilted and somewhat translucent, add the chopped garlic and cook for another minute or so.
  4. Deglaze the pan with the vinegar and, with the heat on medium, add the squash and the potatoes. Toss very gently to combine with the shallots and garlic. Cook over medium low heat for a minute or so.
  5. Add the herbs and toss again carefully and cook over medium low heat, stirring, for another minute.
  6. Add the Brusslies, and test for salt and correct, if necessary. Grind on fresh pepper to taste, and carefully toss again. Remove the bay leaves before serving.
  7. Enjoy!!
  8. N.B. You can roast the potatoes and squash up to two days in advance. Cool thoroughly before storing in a tightly lidded container in the refrigerator. The Brusslies do much better and retain their beautiful color when they are cooked within a few hours, at most, of eating. You can trim and halve them, though, up to two days in advance, provided that you store them in cold water in the refrigerator. Drain them well, tossing a few times in the colander to get as much moisture off as possible, before roasting. They can be slid in the oven on a rack directly below another one. Feel free to make up the entire dish, except the Brusslies, three or four hours before the meal, and then toss the Brusslies in at the end. This dish is best served warm, but it doesn’t need to be too hot. It’s also tasty at room temperature, if that works out best for you. ;o)
Jump to Comments (33)

Tags: colorful, fall, fall, fall, filling, hearty, savory, seasonal, serves a crowd, Vegan, Vegetables, Vegetarian, Vegetarian

Comments (33) Questions (0)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Like this A LOT. (I don't care what you call it....)

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you! ;o)

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over 3 years ago lapadia

I LOVE this colorful medley!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you! Not sure still how I feel about use of the term "medley." I seem to remember that when I first met Mr. T, he would occasionally buy frozen "mixed vegetables" that had "medley" in the product name. Oh well . . . .whatever . . . . ;o)

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over 3 years ago Rita Banci

I'm drooling!! This dish is wonderful!! And I love Brussels sprouts!!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you so much, Rita! I love "Brusslies" (a name my mother used for them, when I was growing up), too. I've never paired the sort-of-spicy Brusslies with the sort-of-sweet butternut squash, but now I'm hooked. ;o)

Mr_t_122509

over 3 years ago Mr. T

I have had this twice now in recent weeks. I must say that it's quite good. There is a problem here, however. The dish is excellent but the name is horrible. Calling it "hash" makes it seem so drab, when it is anything but drab. I hope this oversight will be corrected at your earliest convenience. Thank you.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Okay, I changed it to "Medley," as you suggested, but frankly, "medley" evokes mediocre, mind-numbing music written for a high school band . . . but I guess that's better than being drab. I agree, this dish is not drab. Thanks! ;o)

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over 3 years ago TiggyBee

How about Mélange? : )

Newliztoqueicon-2

over 3 years ago Lizthechef

Maybe readers should be let in on your "secret identity" as I happen to know you are AJ's #1 fan! "Hash" or "medley", it looks incredibly good...

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over 3 years ago dymnyno

LOL! I like "melange". I agree with your assessment of "medley" sounds too musical...and "hash" rhymes with smash for good reason. Whatever you call it, AJ, it sounds delicious! Have a great Thanksgiving, Mr. T and AJ and all the bears!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Melange? Sounds so sophisticated. Not so high-school-band music-ish. (Can you tell I played in a high school band, suffering through enough truly mediocre music for a lifetime, most of it in the form of medleys?) Thank you, dymnyno, TiggyBee and Lizthechef, and a happy T-Day to you and all of yours, as well! ;o)

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over 3 years ago thirschfeld

What is wrong with, Freh Herb Roasted Autmn Vegetables

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Much, much better, Mr Hirschfeld. Thank you. ;o)

Newliztoqueicon-2

over 3 years ago Lizthechef

What is missing here on this winner of a recipe is a Thumbs Up!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You are too nice. Thanks, Liz!! ;o)

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over 3 years ago dymnyno

ditto

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over 3 years ago lastnightsdinner

This is just lovely - looks delicious!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, LND!! ;o)

Me

over 3 years ago TheWimpyVegetarian

This looks just delicious! And I love the colorfulness of the dish too.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you! Yes, we love the colors, too. And how it tastes . . . . having some for lunch, in fact. ;o)

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over 3 years ago TiggyBee

Oh yes! In fact, this would go on some toast for breakfast!! : )

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sounds good! Definitely good for breakfast, or lunch, or a snack . . . . ;o)

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This is RIGHT up my alley, I will definitly try it soon! Beautiful photo too.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Awww, thank you! I hope you do. ;o)

Lobster_001

over 3 years ago nannydeb

Adding this to my Thanksgiving menu!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow, I would be so honored if you did. Thanks so much! ;o)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, yum. I'd like a nicely poached egg on top!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, and yes, this is just begging for an egg of some kind on top or at least on the same plate. Leftovers for breakfast is the name of the game. Though that combo would be great for lunch or dinner, too! ;o)

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over 3 years ago dymnyno

I love this...I can imagine beating up some eggs, adding to the mix and making an amazing frittata!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks and yes, I've done that a few times already and can vouch that you're absolutely right. Eggs + this, followed by some autumn fruit and a slice of cheese = a great meal. ;o)

Newliztoqueicon-2

over 3 years ago Lizthechef

Like both versions of your dish, with and without the prosciutto!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, LTC! I'm drooling over that caramelized onion recipe, BTW. I'll comment there -- on that recipe -- in more detail. ;o)