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Author Notes: Rule No. 1: The oven must be very hot. Rule No. 2: The sheet pan must be hot before you put the vegetables on it (put the pan in the oven when you turn it on - or, if it's already on, for long enough to get the pan good and hot). Rule No. 3: Do not use parchment. Yes, it saves a bit of trouble with clean up, but if you put water on the pan after you remove the vegetables and let it sit a few minutes or while you're enjoying dinner, clean up is not that hard -- and worth it for the better results. Rule No. 4: Use oil, salt and pepper generously. Rule No. 5: There are no other rules, except perhaps only to eat foods that give you real pleasure, and to remember that freely sharing with others that which you have and which they need is the key to happiness. Happy Thanksgiving! ;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 - 3 tablespoons olive oil
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
- Heat oven to 400 degrees. Put a large baking sheet and a smaller baking sheet in when you turn the oven on. Cut the squash and potatoes into 3/4 to 1 inch cubes. Toss them in 2 - 3 teaspoons of oil to coat well. Sprinkle on a pinch of kosher salt and toss again. When the oven is hot, tip the vegetables out onto the large (screaming hot) baking sheet. They'll sizzle! (Do NOT use parchment for best results.) Roast for 20 minutes, turning after the first ten. They should be fork tender and just starting to caramelize.
- Toss the Brussels sprouts in 1-2 teaspoons of oil with a small pinch of kosher salt. Tip onto the smaller hot baking sheet and roast for about 15 minutes. If you like them softer, roast them a bit longer.
- Heat a large skillet until fairly hot, then add the remaining oil or a bit more (frankly, I never measure!) and the prosciutto pieces. Cook until crisp, then remove them with a slotted spoon and set aside.
- 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 wilted and somewhat translucent, add the chopped garlic and the rosemary and saute for about 30 seconds.
- 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.
- Test for salt and correct. Grind on black pepper. I hope you like these. ;o)
- NB: 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 stir it into leftover gravy, heat until very hot, and ladle generously over thick slices of soft bread.
- This recipe was entered in the contest for Your Best Butternut Squash
- This recipe was entered in the contest for Your Best Weeknight Roast