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Roasted vegetables

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vegetables2

Origin

I got this recipe from my mother, who got it from a friend.  I modified it a little.  I have no idea where it originated.

Ingredients

  • half a small squash or pumpkin (I used a Hokkaido pumpkin so I wouldn’t have to peel it)
  • 2 sweet potatoes or yams
  • 250 g Brussels sprouts
  • 2 beets
  • 1 head of garlic
  • 2 springs fresh rosemary
  • olive oil
  • salt
  • pepper
  • crema di balsamico

Process

Preheat the oven to 425°F/220°C. 

Cut the top off the head of garlic.  Put it in a bit of aluminium foil and drizzle it with olive oil.  Close the foil and set the garlic in a baking dish.

Peel the beets and sweet potatoes and chop them.  Put them in the baking dish.  Cut the pumpkin and remove the seeds; chop it and add it to the baking dish as well.  Cut  small Brussels sprouts in half and large ones in quarters and add them to the baking dish as well.  Toss in the rosemary and drizzle the vegetables with olive oil.

The vegetables before roasting

The vegetables before roasting

Bake for about 45 minutes, stirring halfway through.  Remove the garlic and sprigs of rosemary.  Discard the rosemary.  Squeeze the garlic toes out into a bowl.  Mash them with a bit of olive oil.  Mix the garlic mash in with the other vegetables and add salt and pepper to taste.  Just before serving, drizzle with a bit of crema di balsamico.

 

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3 responses »

  1. Pingback: Bean Soup A La Horvath | TMI Food

  2. I am obsessed with beets right now and can’t wait to give this recipe a shot! Here’s the latest beet recipe I tried – it was delish: http://sweetseatstreats.wordpress.com/2014/11/04/caramelized-onion-beet-soup/

    Reply
  3. Pingback: Corn and Bean Soup | TMI Food

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