Make Ahead

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

November 16, 2010
1 Ratings
  • Serves 6-12
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

What You'll Need
  • 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. 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)

See what other Food52ers are saying.

  • Blair Christy
    Blair Christy
  • charliebarlie
  • drbabs
  • lapadia
  • Rita Banci
    Rita Banci

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

36 Reviews

Blair C. August 27, 2023
This was quite a disappointing recipe. My family loves roasted potatoes, squash and Brussel sprouts but not one of us liked this dish at all! We threw it away. None of the flavors enhanced the others, with the spicing actually detracting from veggie flavors. Now I'm second guessing other recipes from this site.
charliebarlie October 12, 2015
Could you freeze this? I have a pound of brussel sprouts and squash left so I was thinking of making this and freezing it to accompany future roast meats, would it hold up well?
AntoniaJames October 12, 2015
charliebarlie, I would not freeze it. Those vegetables just don't hold up that well when roasted. Sorry I can't be of more help. Have you thought of posting a question to the Hotline, to get ideas from other members as to how you might best make use of those ingredients? I'm sure you'll get some good ideas! Cheers. ;o)
drbabs November 21, 2010
Like this A LOT. (I don't care what you call it....)
AntoniaJames November 21, 2010
Thank you! ;o)
lapadia November 20, 2010
I LOVE this colorful medley!
AntoniaJames November 21, 2010
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)
Rita B. November 20, 2010
I'm drooling!! This dish is wonderful!! And I love Brussels sprouts!!
AntoniaJames November 21, 2010
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. November 18, 2010
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.
AntoniaJames November 18, 2010
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)
TiggyBee November 18, 2010
How about Mélange? : )
Lizthechef November 19, 2010
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...
dymnyno November 19, 2010
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!
AntoniaJames November 21, 2010
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)
thirschfeld November 22, 2010
What is wrong with, Freh Herb Roasted Autmn Vegetables
AntoniaJames November 22, 2010
Much, much better, Mr Hirschfeld. Thank you. ;o)
Lizthechef November 18, 2010
What is missing here on this winner of a recipe is a Thumbs Up!
AntoniaJames November 18, 2010
You are too nice. Thanks, Liz!! ;o)
dymnyno November 19, 2010
lastnightsdinner November 17, 2010
This is just lovely - looks delicious!
AntoniaJames November 18, 2010
Thank you, LND!! ;o)
TheWimpyVegetarian November 17, 2010
This looks just delicious! And I love the colorfulness of the dish too.
AntoniaJames November 17, 2010
Thank you! Yes, we love the colors, too. And how it tastes . . . . having some for lunch, in fact. ;o)
TiggyBee November 17, 2010
Oh yes! In fact, this would go on some toast for breakfast!! : )
AntoniaJames November 17, 2010
Sounds good! Definitely good for breakfast, or lunch, or a snack . . . . ;o)
aargersi November 17, 2010
This is RIGHT up my alley, I will definitly try it soon! Beautiful photo too.
AntoniaJames November 17, 2010
Awww, thank you! I hope you do. ;o)
nannydeb November 17, 2010
Adding this to my Thanksgiving menu!
AntoniaJames November 17, 2010
Wow, I would be so honored if you did. Thanks so much! ;o)
mrslarkin November 17, 2010
Oh, yum. I'd like a nicely poached egg on top!
AntoniaJames November 17, 2010
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)
dymnyno November 16, 2010
I love this...I can imagine beating up some eggs, adding to the mix and making an amazing frittata!
AntoniaJames November 17, 2010
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)
Lizthechef November 16, 2010
Like both versions of your dish, with and without the prosciutto!
AntoniaJames November 17, 2010
Thank you, LTC! I'm drooling over that caramelized onion recipe, BTW. I'll comment there -- on that recipe -- in more detail. ;o)