Fork-and-Knife Roasted Vegetables

By devogirl

Vegetarian Times November 2015

Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice. (The food stylist used colorful cauliflower varieties and heirloom squash for even richer hues.) Spoon the vegetables into the Holiday Bread Cornucopia or pile on a platter, and serve with the Essence-of-Thanksgiving Gravy.

nutritional information
Per Per 1 1/2-cup serving:
Calories: 229
Protein: 4 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 25 g
Cholesterol: 0 mg
Sodium: 100 mg
Fiber: 4 g
Sugar: 6 g
Gluten-Free

Ingredients

• 2 small acorn squash, 1 small kabocha, or 1 red kuri squash (skin left on), cut into 3-inch wedges (3 pounds)
• 1 small head cauliflower, separated into large florets (1 pounds)
• 24 cremini or button mushrooms (12 ounces)
• 8 ounces Brussels sprouts, halved
• 2 small onions, cut into quarters, stem ends left intact
• 1/2 cup olive oil, divided
• 4 teaspoons honey
• 2 teaspoons white balsamic vinegar
• 2 cloves garlic, minced (2 teaspoons)
• 1 teaspoon spicy seasoning mix, such as barbecue rub or Cajun seasoning

Preparation

Step 1

1. Preheat oven to 350 degrees F; line two baking sheets with parchment paper or coat with cooking spray.

2. Toss together squash, cauliflower, mushrooms, Brussels sprouts, and onions with 1/4 cup oil. Spread on prepared baking sheets, and roast 10 to 15 minutes, or until vegetables begin to brown. Flip vegetables with tongs, and roast 10 to 15 minutes more.
3. Stir together remaining 1/4 cup oil, honey, vinegar, and garlic.

4. Remove baking sheets from oven. Flip vegetables, and daub with honey mixture, sprinkle with seasoning mix, and season with salt and pepper, if desired. Return vegetables to oven, and roast 5 minutes. Flip vegetables once more, daub with honey mixture, and sprinkle with seasoning mix. Roast 5 minutes more, or until glistening and browned.


Makes 8 servings