Balsamic Roasted Root Vegetable Medley with Thyme and Cayenne

Updated at: Thu, 17 Aug 2023 03:58:27 GMT

Step 1

Preheat the oven to 375°F and position the oven racks near the middle of the oven. Line two extra-large rimmed baking sheets (15” x 21”) with parchment paper.

Step 2

Peel and seed the squash. Peel the carrots, parsnips, sweet potatoes and potatoes. Chop the squash and all the veggies into small 1/4 to 1/2 inch thick pieces - be sure they are no bigger, or they’ll take an extra long time to cook. You should have 5 1/2 cups butternut squash, 2 cups carrots, 2 cups parsnips, 4 cups sweet potatoes and 4 cups yellow potatoes. Placed them on the prepared pans as you chop them.

Step 3

In a small bowl, whisk together 1/3 cup of the melted butter, 1 tablespoon of the maple syrup and 1 tablespoon of vinegar until combined. Drizzle half of the liquid (about 3 1/2 tablespoons) over each pan of veggies and toss well until thoroughly coated. Really take your time rubbing the sauce into the vegetables to make sure they are fully coated. Spread the veggies into a single layer and then season each pan with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.

Step 4

Roast, uncovered, for 30 minutes, then rotate the pants (no need to flip the veggies) and roast for another 15 to 20 minutes, until the veggies are fork tender. I suggest checking on them after 40 minutes, and then every five minutes or so after that, until you get a sense of the timing in your oven. When ready, the carrots tend to have a small amount of bite to them (an al dente texture) while the other veggies are usually more tender. I really enjoy this light texture difference while eating the medley!

Step 5

Meanwhile, prepare the balsamic dressing: in a small bowl, whisk together the remaining 2 tablespoons of vinegar, 1 teaspoon of maple syrup, 1 teaspoon melted butter, and 1/2 teaspoon of salt.

Step 6

Transfer the roasted vegetables to a large shallow serving dish. Drizzle all of the dressing on top, and gently toss to coat the veggies. Sprinkle with thyme to taste, and season with a small sprinkling of cayenne pepper if desired. Taste and season with the remaining salt and black pepper if desired. Serve warm.

Step 7

NOTES: - Store in an airtight container in the fridge for up to five days. Reheat in an oiled skillet, over medium heat, covered, stirring occasionally, for 5 to 6 minutes, until warmed through. - Make it ahead: you can peel and chop the vegetables veggies and prepare the dressing the day before to save time the day of your meal.

0 liked

0 disliked