Roasted Autumn Vegetables

By • October 24, 2010 2 Comments

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Author Notes: We eat a lot of hash, especially in the fall and winter, when I always seem to have a lot of leftover roasted vegetables in the fridge. (I always make far more than I need, so we can eat them for lunch and snacks.) Sometimes I add a bit of ham or leftover chicken or turkey, other times it's bacon, but often, it's just vegetables. I had half a butternut squash and a bunch of Brusslies (Brussels sprouts), so I combined them, with a few other things, to make this. Serve it for brunch with a fried egg on top, or as a colorful side with a roast. Or, just eat it plain, as I did for lunch today. I hope you enjoy this. ;o)AntoniaJames


Serves 4 as a side, 2 as a main dish

  • 2 cups of peeled and cubed butternut squash
  • 2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever)
  • 2 cups trimmed and halved Brusslies (Brussels sprouts)
  • 2 tablespoons olive oil
  • Kosher salt
  • 3 ounces of prosciutto, cut into small pieces
  • 1 tablespoon butter
  • 3 shallots, chopped (or 1/2 cup chopped yellow onion)
  • 1 medium clove of garlic, minced
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 -2 tablespoons cider vinegar (preferably organic), to taste
  • Freshly ground pepper
  • 2 tablespoons finely chopped parsley
  1. Preheat oven to 400 degrees. Squash and potatoes should be cut into 3/4 to 1 inch cubes. Toss them in 2 teaspoons of oil to coat well. Sprinkle on a small pinch of salt and put on a baking sheet and into the oven. Roast for 20 minutes, turning after the first ten. They should be fork tender and just starting to caramelize.
  2. Toss the Brussels sprouts in 1 teaspoon of oil and roast for about 15 minutes. If you like them a little softer, cook them a bit longer.
  3. Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the prosciutto pieces. Cook until crisp, then remove them with a slotted spoon and set aside.
  4. Melt the butter in the skillet, then add the shallots. Cook over medium heat with a tiny pinch of salt, stirring constantly. When they are well wilted and somewhat translucent, add the chopped garlic and the rosemary and cook, stirring, for about thirty seconds.
  5. Deglaze the pan with the cider vinegar and, with the heat on medium, add the prosciutto, the squash, the potatoes and the Brusslies. Add the parsley and toss very gently.
  6. Enjoy!!

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