RECIPE

Fall Roasted Vegetables

Recipe Created For

3.8 L Rectangular Dish

Main Course

Vegetables

Cook Time

Over 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

Marinade

3 tbsp olive oil
3 tbsp white balsamic or sherry vinegar
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tsp dried basil
2 tsp ground sumac
1 large garlic clove, grated

Vegetables

12 small multicoloured baby potatoes, halved
8 thin carrots, peeled, halved lengthwise and cut into pieces 2 inches long
1 medium sweet potato, peeled, quartered lengthwise, then cut crosswise into slices ½ inch thick
1 red onion, cut into ½-inch wedges
½ small acorn squash, peeled, seeded and cubed
4 thyme sprigs
12 Brussels sprouts, trimmed, halved lengthwise if large
1 large red apple, cut into ½-inch wedges, wedges cut in half crosswise

EQUIPMENT

INGREDIENTS

Marinade

3 tbsp olive oil
3 tbsp white balsamic or sherry vinegar
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tsp dried basil
2 tsp ground sumac
1 large garlic clove, grated

Vegetables

12 small multicoloured baby potatoes, halved
8 thin carrots, peeled, halved lengthwise and cut into pieces 2 inches long
1 medium sweet potato, peeled, quartered lengthwise, then cut crosswise into slices ½ inch thick
1 red onion, cut into ½-inch wedges
½ small acorn squash, peeled, seeded and cubed
4 thyme sprigs
12 Brussels sprouts, trimmed, halved lengthwise if large
1 large red apple, cut into ½-inch wedges, wedges cut in half crosswise

EQUIPMENT

INSTRUCTIONS

Marinade

Preheat the oven to 425°F / 220°

In a bowl, using a Revolution® Balloon Whisk, whisk together all of the ingredients. Season with salt and pepper.

Vegetables

In a large bowl, toss the baby potatoes, carrots, sweet potato, red onion and squash with half of the marinade. Season with salt and pepper. Arrange the mixture in an even layer in a 3.8 L Rectangular Dish. Top with the thyme sprigs.

Roast the vegetables on the centre rack of the oven for 20 minutes, stirring once with a Revolution® Spatula Spoon.

Place the Brussels sprouts and apple in the same large bowl. Drizzle with a small amount of marinade and season with salt and pepper. Add to the vegetables in the rectangular dish and mix to combine.

Return the dish to the oven and continue to roast for 50 minutes, stirring a few times, or until the vegetables are tender.

Remove the thyme sprigs. Drizzle with the remaining dressing. Serve with Roast Chicken with Lemon, Sumac and Garlic.