Rosemary Roasted Veggies

rosemary roasted veggies / loveandlemons.com rosemary roasted veggies / loveandlemons.com rosemary roasted veggies / loveandlemons.com

Who says thanksgiving has to be all about brown food? Not me, obviously… it’s an understatement to say that I love colorful foods.

This is one of the easiest side dishes you will ever make. Cubes of butternut squash, cipollini onions, and green cauliflower are roasted simply with olive oil, garlic, and rosemary, then tossed with nuts and herbs. Of course, you could use regular cauliflower, broccoli, or even sub in brussels sprouts. This green cauliflower (or I guess they call it broccoflower, but how ugly is that word?), just happened to catch my eye.

Best of all, you can make this almost entirely in advance. Chop your veggies the day before and all of the handiwork is nearly done.

rosemary roasted veggies
 
Ingredients
  • 2 cups butternut squash, peeled and cubed
  • 2 cups cauliflower florettes
  • 6-8 cipollini onions, sliced into wedges
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoons chopped rosemary
  • salt, pepper
  • another drizzle of olive oil
  • drizzle of maple syrup (or add dried cranberries)
  • ¼ cup toasted pine nuts
  • ¼ cup chopped parsley
Instructions
  1. Preheat oven to 425 degrees.
  2. Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
  3. Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
  4. Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
  5. Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
Notes
if you place whole rosemary sprigs on the baking sheet (as pictured), take them out of the oven after 15 minutes so they don't burn.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

18 comments

  1. Emma from coconutandberries.com on said:

    Roasted vegetables might just be the best thing about the wintry weather! What a nice combination you’ve chosen here. I think I’d be satisfied just eating a bowlful for dinner.

    • jeanine from loveandlemons.com on said:

      I think so! (and yep – this plate was pretty much our dinner the other night 🙂

  2. Meg from liquidsunshineak.com on said:

    Such pretty photos! I love roasted vegetables – and the idea of adding pine nuts is great!

  3. Tieghan Gerard from halfbakedharvest.com on said:

    I love colorful foods too! These veggies are so my kind of Thanksgiving!

  4. This is a great way to blend a lot of different veggies into one meal. I agree with Emma that I could easily have this over quinoa or rice, maybe with some maple-roasted tempeh on the side, and call it a meal. Lovely!

    • jeanine from loveandlemons.com on said:

      maple roasted tempeh sounds delish… I’ll have to add that to my roasted veggies next time 🙂

  5. Beth Young from mozzarelladiaries.blogspot.it on said:

    I’ve never tried roasting cauliflower before! Can’t wait to try it out, I’m intrigued!

    • jeanine from loveandlemons.com on said:

      roasted cauliflower is the best!!

  6. Rosemary + roasted veggies is my absolute favorite combo this time of year — it really doesn’t even matter which veggies get the treatment, the coziness of the rosemary just goes so well with so many flavors!

  7. Eileen from hampiesandwiches.blogspot.com on said:

    This is exactly the kind of simple, delicious dish I want on my table this Thanksgiving! My favorite part is that you can pretty much use any winter veg you want, and it’ll still turn out delicious. Hooray!

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