I LOVE the sweetness that roasting veggies brings out!! And, this preparation adds a lil' kick to 'em! This is one to consider adding to your holiday feasts. As always, the asterisk* denotes changes I have made.
(serves 8)
2 small acorn squash, or 1 small kabocha (skin left on), cut into 3" wedges (3 lbs.)
1 small head of cauliflower, separated into large florets (1 lb.)
24 crimini or button mushrooms, halved* (24 oz.)
8 oz. Brussels sprouts, halved
2 small sweet* onions, cut into quarters, stem ends left intact
1/2 cup EVOO, divided
3*-4 t. honey
2 t. white balsamic vinegar
2 cloves of garlic, minced (2 t.)
1 t. spicy seasoning mix such as a bbq rub or Cajun seasoning
Kosher* salt and freshly* ground pepper
Parchment paper or cooking spray
Preheat the oven to 350. Line 2 rimmed* baking sheets with parchment paper or coat with cooking spray. Toss together veggies with 1/4 cup oil in a large bowl. Spread out in a single layer* on the two prepared baking sheets, and roast 10-15 mins. or until veggies begin to brown. Flip veggies over with tongs, and roast 10-15 mins. more. Stir together the remaining oil, honey, vinegar, and garlic in a small bowl. Remove baking sheets from oven. Flip veggies, and daub with honey mixture, sprinkle with seasoning mix, and season with S&P. Roast 5 mins. more or until glistening and browned.
"If you have the chance to do something that might make you happy - take it!!!!"
Love,
MM
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