Make Ahead

Roasted Squash, Potatoes and Brusslies with Fresh Herbs, Aromatics and Vinegar

November 16, 2010
0 Ratings
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
In This Recipe
  1. Preheat oven to 400 degrees. At the same time, put two baking sheets into the oven to heat - one large enough to hold the potatoes and squash without crowding, and the other for the Brussels sprouts. (If your oven is already hot, just put the sheet pans in while you are prepping the vegetables.) Toss the squash cubes and diced potatoes in 2 teaspoons of oil and a pinch of kosher salt. Put them on the hot baking sheet -- without using parchment, for best results -- and sprinkle on a pinch of salt. Roast for 20 minutes, turning the cubes over and stirring briefly after the first 10 minutes.
  2. Toss the Brusslies (Brussels sprouts) in 1 teaspoon of oil and another, smallish pinch of kosher salt and put them on the pre-heated sheet pan. Roast for about 15 minutes. If you like them softer and browner, or if the Brusslies are large, cook them a bit longer, 5 - 10 minutes.
  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. I hope you like this. ;o)
  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 salted 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)

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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)