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
- 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
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.