My favorite meal is one that is simple, fresh, and doesn’t require you to slave over the stovetop for hours. When you have access to amazing local produce from the East End, you can simply drizzle them with some olive oil and herbs, pop them in the oven, and have a fantastic meal or side dish an hour later.
I recently discovered Delicata squash and it has become my favorite vegetable, so it’s one of the stars of this dish. When roasted, I think it has a flavor reminiscent of potato chips. It’s incredibly versatile and can be roasted, stuffed, added to soups, and more. In this dish, I core the inside of the squash and slice the squash into hollow rings. The skin is thin and softens during cooking, so I usually keep the skin on and eat the skin and flesh after cooking. The squash rings gives this Fall-themed dish beautiful color and texture. This dish also has brussel sprouts and cauliflower. I grew up disliking these vegetables, but I think it was due to the smell that came about from my mother boiling them (sorry mom). Sulfur-rich veggies like these are perfect for roasting because it brings out their natural sweetness and flavor. If you prefer, almonds and raisins can be used in this dish in lieu of the cranberries and pecans. I’ve also made the dish with other types of greens, different winter squash, and a variety of fresh herbs. These veggies are so beautiful and colorful together and make a great dish for entertaining. They also make for great leftovers, too!
Most of this dish requires cutting veggies and roasting them in the oven. I chop and slice all of my vegetables first, then put the pans with vegetables in the oven around the same time. By roasting all of your vegetables at once, you cut down on the cooking time substantially.
Autumn Roasted Vegetable Medley
½ lb. Brussel Sprouts
1-2 Delicata Squash
1 head Cauliflower
1 bunch Kale (I used Lacinato), shredded thinly
¼ cup Pecans
¼ cup Dried Cranberries
2 cloves Garlic, minced
2 Tbsp. Balsamic Vinegar
½ Tbsp. Honey
1/4-1/3 cup Olive Oil
Salt and Pepper, to taste
Fresh Thyme, Rosemary, or Parsley, chopped (optional)
Preheat the oven to 375 degrees. Slice the brussel sprouts in half and toss with balsamic vinegar, honey, 1 tablespoon of olive oil, and salt and pepper. Lay on a parchment covered sheet pan cut side facing down and roast for 20 minutes. Flip the brussel sprouts over and cook until the tops are golden.
Slice the ends off of the delicata squash. Use a spoon to core out the insides of the squash so all of the seeds are removed and the squash is hollow. Slice the squash thinly into ⅛-¼ inch slices. Toss with 1-2 tablespoons olive oil and lay in a single layer on a parchment covered pan. Sprinkle the squash rounds with salt and roast for 20-30 minutes (depending on thickness), then flip and roast for another 10-15 minutes, or until squash rounds are toasted and beginning to brown.
Chop cauliflower into florets. In a large bowl, mix 2 tablespoons olive oil, a sprinkle of garlic powder, and salt and pepper. Toss cauliflower in mixture and lay on a parchment covered pan. Roast for 30 minutes, then flip cauliflower and roast for another 15-20 minutes.
Add 1-2 tablespoons olive oil to a stainless pan at medium-high heat. Add minced garlic and quickly move the garlic around the pan with a spoon or spatula for a few seconds, until garlic is fragrant, but not browned. Quickly add in the kale, a few sprinkles of salt, and saute in the pan, stirring often until the kale is just wilted. Add in half of the cranberries, pecans, the brussel sprouts, and cauliflower. If you want to add in fresh herbs, add them now. Toss all of the vegetables gently together and add salt to taste. Last, add the delicata squash, stirring gently so the rounds don’t get broken apart. Remove the pan from the heat and transfer the vegetables to a serving dish. Top the vegetables with fresh cracked black pepper, and the remaining cranberries and pecans. Enjoy this dish hot or cold.