Serve with rice or pasta as a main course, or as a side dish to complement chicken, pork or turkey.
Ingredients:
- 1 lb Brussel Sprouts, trimmed*
- 2 lbs Butternut squash (about 1 large squash), peeled, halved and cut into chunks*
- 1 head cauliflower, seperated into 2" florets*
- 1 lb petite yukon gold potatoes, halved*
- 4 medium leeks, whites only, trimmed and quartered lengthwise*
- 1/2 lb carrots, chopped*
- 1/2 lb parsnips, peeled, cut into matchsticks*
- 24 cloves garlic (about 2 heads), peeled and halved, plus 3 cloves minced*
- 4 tbsp olive oil, divided
- 1 tbsp fresh sage, plus 24 leaves, divided
- 1 tbsp chopped fresh rosemary
- 2 small red bell peppers, quartered*
Directions:
- Preheat oven to 450*F and adjust oven rack to lowest position.
- Bring a medium-sized saucepan of water to a boil. Add Brussel Sprouts and cook 3 minutes or until bright green. Drain, quickly rinse under cold water, then pat dry.
- In a large roasting pan, toss together squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 tbsp olive oil, chopped sage, sage leaves and rosemary. Season with salt and pepper and spread in a single layer.
- Roast 25 minutes, tossing veggies twice.
- Add bell peppers, Brussel Sprouts, minced garlic and remaining 1 tbsp oil.
- Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper.
Serves 10 as a side dish, or 4 as a main dish.
*Ingredients available at Belltown
