Roasted Cold Weather Vegetables with Prosciutto, Rosemary and Shallots Recipe on Food52

Make Ahead

Roasted Cold Weather Vegetables with Prosciutto, Rosemary and Shallots

March  7, 2020
1 Rating
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  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 wilted and somewhat translucent, add the chopped garlic and the rosemary and saute for about 30 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. Test for salt and correct. Grind on black pepper. I hope you like these. ;o)
  7. 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.

See what other Food52ers are saying.

  • JoanG
    JoanG
  • NXL
    NXL
  • Bobbie Morrison
    Bobbie Morrison
  • Stockout
    Stockout
AntoniaJames

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)

    4 Reviews

    NXL March 7, 2020
    This recipe is fantastic! Since I like a bit of char on my sprouts, I put them on the same pan as the squash. Saved a little bit of washing up.
     
    Bobbie M. December 13, 2016
    This is really good. It is a bit of work with all that chopping, multiple plans/bowls/skillet clean up - but honestly - it was worth it.
     
    JoanG October 29, 2010
    Sounds like a great holiday side dish!
     
    Stockout October 26, 2010
    I love hash also. Since I know you bake a lot of bread, if you took that bread and sort of made a crispy panzenella-type hash and added a little red pepper flakes, I might be talked into coming to your house for brunch the next time I am in CA.