Roasted Root Vegetables: Repost
Sweet, savory mixture of your favorite root vegetables makes for a quick and delicious side to any meal.
We spent Thanksgiving, as we have for the past several years, in Orlando Florida at Disney World. It is such an amazing place to see, especially when decorated up for Christmas! So we decided this past weekend to celebrate a simple little Thanksgiving with some of our friends. Our friend Mark gets a free turkey every year from his employer, and it was a 25 pounder this year! So he wanted to share it with us.
Chef Daman got a new smoker for Christmas a little early this year so we thought we’d try smoking the turkey. What a perfect idea this turned out to be! AMAZING flavor, and it turned out incredibly tender and juicy. This will definitely be on our to-do list again soon.
Our friends Lori & Rick were bringing the dressing and dessert so my job was to come up with a perfect side. I remembered our roasted root vegetables that we did earlier this year and thought it would be a perfect time to repost this recipe with new pictures! This dish is so versatile as you can use whatever root vegetables you like. I kept it simple and used the same vegetables as before.
The only thing I did different is use fresh brussels sprouts.
And fresh rosemary really makes this dish perfect!
Try this with beets, carrots, or whatever you like. You can’t go wrong!
- 1¼ lb. small red potatoes (try using multi-colored fingerling potatoes!)
- 1 medium size butternut squash
- 1 medium onion
- 1 lb. fresh brussel sprouts
- 9 oz. button mushrooms, sliced
- 8 slices of bacon
- 1 tsp. black pepper
- ½ tsp. salt
- ¼ cup fresh rosemary (about 1 Tbsp. chopped)
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- Preheat oven to 400 degrees.
- Dice the bacon into small dices and brown in a skillet. Set aside on a paper towel-lined dish to drain.
- Slice the potatoes into halves and/or quarters.
- Peel the butternut squash. Cut in half and clean out the seeds. Cut into strips and then cubes.
- Chop the onion into chunks similar in size.
- Add these vegetables and the sliced mushrooms to a large sheet pan or baking dish. The mixture needs to be as close to a single layer as possible.
- Drizzle with olive oil, balsamic vinegar, salt & pepper, and sprinkle over the bacon bits and rosemary. Mix well.
- Place the baking dish into the oven for 30 minutes, stirring every 10 minutes.
- Meanwhile, rinse the brussels sprouts in a colander and drain well. Cut the brussels sprouts in half and set aside to finish draining.
- After 30 minutes, add the brussels sprouts to the baking tray and mix well to coat. Raise the oven temperature to 450 degrees and place the baking tray back in the oven for another 20 or 30 minutes, again stirring every 10 minutes, until all vegetables are brown, soft, and beginning to crisp.
- Dish 'em up and serve immediately.