Who wants to eat the same old green beans for Thanksgiving? Whether you’re a Thanksgiving traditionalist or trend setter, Chef Renee Marton’s Roasted Autumn Vegetables are sure to please everyone sitting around your holiday table.
Roasted Autumn Vegetables
Chef Renee Marton
While I love Thanksgiving traditions, I also enjoy trying out new recipe ideas and food combinations for the holiday. This dish is easy to make and combines a host of sweet and savory flavors. Plus, it’s delicious. So enjoy!
Pre heat oven to 375F.
10 medium shallots, peeled and cut in half, crosswise
2 butternut squash, peeled, seeded and cut into medium cubes (you can make your life easier by peeling the long neck, and then dicing it, while saving the seeded and rounded bottoms to stuff with leftovers and roast the next day)
2 pints Brussels sprouts–outer leaves removed, root ends trimmed, and each sprout cut in half from top to bottom.
½ pound Cremini mushrooms, cut so that they are all the same size. If they are smallish, don’t cut them at all. If they are large, cut them in half, from top to bottom. Trim the bottoms so they are all the same overall length.
Photo: By Sifu Renka via flickr.
4 sweet potatoes, peeled, and cut into large cubes
1 bunch sage leaves, stemmed
2 cups walnut or pecan halves, previously toasted in a 350F oven for 10 minutes—until they are aromatic
1 tablespoon walnut oil (French oil is best here)
2 oranges, zested
¾ cup delicious olive oil
3 sprigs rosemary, chopped finely (no stems)
3 cloves garlic, minced
2 tablespoons balsamic vinegar (not the most expensive)
1 tablespoon kosher salt
1 tablespoon soy sauce
12 twists freshly ground pepper
2 tablespoons maple syrup, brown sugar or white sugar
Line a large roasting pan with heavy aluminum foil so that it covers the bottom and sides of the pan.
Mix the seasoning mixture together (a food processor is fine) until well blended.
Mix the vegetables together in a large bowl and coat with the seasoning mix. They should be well covered with the oil. Place the vegetables in the roasting pan in an even layer. Roast for 20 to 30 minutes. The vegetables should be starting to turn brown and become a little crinkly. Turn the oven temperature down to 325F, and check the pan, turning the vegetables over to make sure they are not sticking to the foil.
Roast another 20 minutes. Test for doneness and seasoning by tasting a piece of butternut squash or sprout. If you like it, it’s ready. If you’re not sure, give it to someone else to taste.
Toss the vegetables with the walnuts or pecans, and walnut oil, orange zest and serve. This combination of vegetables and nuts would be equally good hot, warm or at room temperature, although it should not be left out of the refrigerator for more than 4 hours.