This dish can be made with almost any vegetable, but I try to choose those that require approximately the same amount of cooking, so they can go into and out of the oven at the same time. And of course, choose your vegetables with the seasons in mind. Balsamic-Roasted Vegetables can be made several hours in advance and served at room temperature. Try them as a delicious side dish or as an entree, served on top of a large platter of rice, couscous, or orzo.
Serves 8-10 as a side dish
1/2 cup balsamic vinegar
3/4 cup olive oil
1/4 cup mixed, chopped fresh herbs, such as thyme, rosemary and parsley,
or 1 heaping tablespoon of dried herbs
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch wedges
1 butternut squash (about 1 pound), peeled, seeded and cut into 2-inch wedges
1 red onion, peeled and cut into 2-inch wedges
1 pint cherry tomatoes (about 1 pound), stems removed
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1 head of broccoli (about 1 1/2 pounds with stems), stem removed, cut into
florets
1 pound green beans, trimmed
Salt and freshly ground black pepper to taste
Fresh herbs, to garnish, optional
1. Preheat the oven to 400 degrees.
2. Whisk the vinegar, olive oil, and herbs together in a large bowl. Add the sweet potatoes, squash, and onion and toss until vegetables are well coated.
3. Transfer the vegetables with a slotted spoon (reserve liquid in the bowl) to a baking dish and spread them out in one even layer and place in the oven. Roast until potatoes are tender and slightly brown, and the vinegar mixture has evaporated to a thick glaze, about 40 to 45 minutes. Stir several times during the cooking.
4. Meanwhile, toss the tomatoes, red bell peppers, broccoli, and green beans with the reserved liquid, and spread them out in one even layer in a separate baking dish and place them in the oven. Roast until the skin on the tomatoes starts to shrivel, about 25 to 30 minutes.
5. Gently toss all of the vegetables together in a bowl with any remaining cooking liquid, just to mix. Season to taste with salt and pepper, garnish with fresh herb leaves if desired. Serve immediately or at room temperature.
Variations: Cauliflower or Brussels sprouts can be used instead of broccoli; substitute any kind of potato for the sweet potatoes and try sweet Italian peppers or banana peppers instead of the bell pepper. Acorn squash or pumpkin can be used in place of the butternut squash. Carrots, garlic, and onions are a delicious addition any time of year.
-Foster's Market, Chapel Hill
3/4 cup olive oil
1/4 cup mixed, chopped fresh herbs, such as thyme, rosemary and parsley,
or 1 heaping tablespoon of dried herbs
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch wedges
1 butternut squash (about 1 pound), peeled, seeded and cut into 2-inch wedges
1 red onion, peeled and cut into 2-inch wedges
1 pint cherry tomatoes (about 1 pound), stems removed
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1 head of broccoli (about 1 1/2 pounds with stems), stem removed, cut into
florets
1 pound green beans, trimmed
Salt and freshly ground black pepper to taste
Fresh herbs, to garnish, optional
1. Preheat the oven to 400 degrees.
2. Whisk the vinegar, olive oil, and herbs together in a large bowl. Add the sweet potatoes, squash, and onion and toss until vegetables are well coated.
3. Transfer the vegetables with a slotted spoon (reserve liquid in the bowl) to a baking dish and spread them out in one even layer and place in the oven. Roast until potatoes are tender and slightly brown, and the vinegar mixture has evaporated to a thick glaze, about 40 to 45 minutes. Stir several times during the cooking.
4. Meanwhile, toss the tomatoes, red bell peppers, broccoli, and green beans with the reserved liquid, and spread them out in one even layer in a separate baking dish and place them in the oven. Roast until the skin on the tomatoes starts to shrivel, about 25 to 30 minutes.
5. Gently toss all of the vegetables together in a bowl with any remaining cooking liquid, just to mix. Season to taste with salt and pepper, garnish with fresh herb leaves if desired. Serve immediately or at room temperature.
Variations: Cauliflower or Brussels sprouts can be used instead of broccoli; substitute any kind of potato for the sweet potatoes and try sweet Italian peppers or banana peppers instead of the bell pepper. Acorn squash or pumpkin can be used in place of the butternut squash. Carrots, garlic, and onions are a delicious addition any time of year.
-Foster's Market, Chapel Hill
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