A CENTURY OF LE CREUSET

FREE SHIPPING ON ALL ORDERS OVER $149

Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.

RECIPE

Roasted Vegetables

Oval Casserole

Vegetables

Over 1 hour

4-6

INGREDIENTS

  • 1 acorn squash, cut into wedges, seeds scooped out
  • 1 delicata squash, cut into rounds, seeds scooped out
  • ½ calabaza squash, cut into wedges, seeds scooped out
  • 2 small cauliflower (various colours, if possible), cut into florets
  • 4 small chioggia beets, peeled and halved
  • 4 small yellow beets, peeled and halved
  • 4 small purple top turnips, peeled and halved
  • Olive oil
  • Salt and pepper
  • ¼ cup (60 ml) maple syrup

Dressing

  • 2 shallots, peeled and thinly sliced
  • 2 tbsp (30 ml) red wine vinegar
  • 1 orange, zested and juiced
  • ½ cup (125 ml) hazelnuts, toasted and skins removed
  • ½ cup (125 ml) green olives, pitted
  • 2 tbsp (30 ml) capers
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) mint, roughly chopped
  • ¼ cup (60 ml) parsley, roughly chopped
  • Salt and pepper

EQUIPMENT

RECIPE NOTES

Our Roasted Vegetables recipe is the ultimate side dish alongside a main course, offering a healthy yet delicious serving of squash, cauliflower, and beets. This recipe offers chefs the flexibility to incorporate all their favourite vegetables into one complete meal. 

The Oval Casserole is the ideal piece of cookware for this recipe, roasting the vegetables to perfection. Built with durable stoneware, this casserole is designed to expose ingredients to a consistent heat source for an even cook. Combining red wine vinegar, hazelnuts, capers, olives, mint, and parsley, the dressing is a great final touch to this dish. 

Whether you want to get your daily servings of veggies, or are simply looking to fill up the dinner table with a hearty side dish, this Roasted Vegetables recipe has you covered. This dish takes just over an hour to prepare, offering between four and six servings. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below before tackling this recipe. 

 

INGREDIENTS

  • 1 acorn squash, cut into wedges, seeds scooped out
  • 1 delicata squash, cut into rounds, seeds scooped out
  • ½ calabaza squash, cut into wedges, seeds scooped out
  • 2 small cauliflower (various colours, if possible), cut into florets
  • 4 small chioggia beets, peeled and halved
  • 4 small yellow beets, peeled and halved
  • 4 small purple top turnips, peeled and halved
  • Olive oil
  • Salt and pepper
  • ¼ cup (60 ml) maple syrup

Dressing

  • 2 shallots, peeled and thinly sliced
  • 2 tbsp (30 ml) red wine vinegar
  • 1 orange, zested and juiced
  • ½ cup (125 ml) hazelnuts, toasted and skins removed
  • ½ cup (125 ml) green olives, pitted
  • 2 tbsp (30 ml) capers
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) mint, roughly chopped
  • ¼ cup (60 ml) parsley, roughly chopped
  • Salt and pepper

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 425˚F (220˚C).
Toss the vegetables with olive oil and season generously with salt and pepper.
Arrange in the oval casserole in an even layer. Add ½ inch (1.5 cm) of water to the bottom of the roasting pan.
Cover and roast for 25 minutes. Remove the casserole from the oven and drizzle the maple syrup over the vegetables.
Continue to roast, uncovered, for another 10 to 25 minutes, checking on the vegetables and removing them from the roasting pan as they are done (they should be nicely browned and fork tender).
While the vegetables are roasting, make the dressing. In a medium bowl, combine the shallots with the vinegar, orange zest and 3 tbsp (45 ml) of orange juice. Season with salt and let sit for 10 minutes, stirring occasionally.

Reviews

Gift with Purchase
Mini Oven Mitts (Set of 2)

Get Free Mini Oven Mitts with $300 Purchases* *Conditions apply. See details in cart.

See the gift