Fork-and-Knife Roasted Vegetables

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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.

  • 8Servings

Ingredients

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

Preparation

1 | Preheat oven to 350°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.

Nutrition Information

  • Calories: 229
  • Carbohydrate Content: 25 g
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 100 mg
  • Sugar Content: 6 g