Roasted Winter Vegetables
I took a cooking class at a restaurant many years ago and this was one of the dishes we made.
Over the years I have made small changes, it’s always been a holiday staple in my home.
Ingredients
- 1 butternut squash
- 1 kabocha squash
- 1 head cauliflower
- 1 pound pearl onions
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 tablespoons honey
- 1/4 cup sage leaves
- 1/4 cup currants
- 1/4 roasted pine nuts
- 1/4 cup pomegranates
Instructions
1. Preheat the Oven
Preheat oven to 400°F (200°C).
2. Prep the Vegetables
Place the butternut and kabocha squash wedges on one baking sheet.
Place the cauliflower florets and peeled pearl onions on a second baking sheet.
Drizzle each sheet with 1 tablespoon of olive oil and toss to coat.
3. Make Honey Butter
In a small pan, melt the butter over low heat. Gradually stir in the honey.
Pour half the honey-butter mixture over each baking sheet of vegetables. Season with salt and pepper and toss to combine.
4. Roast the Vegetables
Place both sheets in the oven and roast for 20 minutes.
Flip the vegetables, add the sage leaves to each tray, and roast for an additional 15–20 minutes, or until golden and tender.
5. Serve
Combine all roasted vegetables into a large serving dish. Top with currants and toasted pine nuts. Serve warm.