Roasted Autumn Vegetables
Submitted by Gina Digiacomo, Executive Chef, Stonewall Links, Elverson, Pa.
Yield: 6 to 8 servings
Ingredient
3 sweet potatoes, peeled and diced
1 lb. red potatoes, quartered
1 lb. Brussels sprouts, cleaned and cut in half
1 lb. green beans
1 red pepper, large dice
5 cloves garlic
½ cup artichoke hearts, quartered
1 large beet, small diced, cooked fresh or canned
1 tsp. fresh thyme
1 tsp. fresh rosemary
2 tsp. fresh parsley
½ cup olive oil
2 tbsp. balsamic vinegar
to taste salt and pepper
Procedure:
• Preheat oven to 400º F.
• Blanch green beans in boiling water for three minutes, or until just cooked. Place in ice-water bath to stop cooking.
• Mix remaining ingredients together in a large bowl, except for green beans and balsamic vinegar. Pour onto sheet tray and roast uncovered for 45-60 minutes, or until potatoes are tender. Add green beans for last 10 minutes of cooking.
• Remove from oven and drizzle with balsamic vinegar.
• Serve at room temperature.
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