Happy Thanksgiving week! I’m giving thanks for a wonderful life, a great husband, a close and kind family (which I get to visit with this holiday), my sweet dog Jacques & my friendships.
I thought I’d bring you a recipe for your Tuesday Tip. I love roasted vegetables during the Fall and Winter. They just scream cool crisp days and chilled winter evenings.
But really the best thing about a roasted vegetable is that you can make it ahead of time for your holiday dinners. In fact, I’ve been known to make several different types of roasted vegetables the night before, store in the fridge, then bring them to room temperature and serve. How’s them apples?
The second best thing about serving a roasted vegetable is that you can serve it at room temperature. It’s a fail safe on both “best things”; not too mention time saving. Oh, yeah!
1 medium butternut squash, peeled, seeded & cut into 1” pieces
3C brussel sprouts, stem trimmed, large brussels cut in half
1C extra virgin olive oil
3tsp fresh ground pepper
Pre-heat oven 350°
Place butternut squash on one sheet pan. Place brussel sprouts on another sheet pan. Gently drizzle half of the olive oil over butternut squash and half of the seasoning (salt & pepper). Repeat process for brussel sprouts. Mix thoroughly so that all vegetable pieces are surrounded by olive oil and seasoning. Take both sheet pans and place them in the oven on the top and center shelves. Roast for up to 40 minutes (checking doneness at 10 minute intervals) or until you are able to stick a skewer through the vegetables; they should be soft all the way through. Serve immediately. Or store in a tightly lidded container in the fridge.
Yields up to 12 side servings.
Note: You can store vegetables up to 4 days in the fridge. This recipe’s technique can be used for most vegetables.