As promised on Monday’s post.. the delicious roasted veggies that accompanied my ribeye steaks! What’s great about this recipe is that you can add or substitute different vegetables depending on your preference and make the dish different each time! We still have a few chilly days lingering before we head into the days of grilling, so get your oven fired up and enjoy some healthy comfort food!
3 large carrots, peeled, cut in half lengthwise, and chopped
2 turnips, peeled and chopped into 1 inch pieces
1 butternut squash, peeled and chopped into 1 inch pieces (which I will forever refer to as penis squash)
1lb Brussels sprouts, ends removed and cut in half
1 large shallot, sliced
2-3 Tbs olive oil
Salt and freshly ground pepper to taste
5-6 sprigs of fresh rosemary, cut into 2 inch pieces
6-8 sprigs of fresh thyme, cut into 2 inch pieces
Red Wine Vinaigrette:
½ cup olive oil
¼ cup red wine vinegar
1 ½ Tbs lemon juice
1 tsp honey
1 tsp coarsely ground salt
1 tsp freshly ground pepper
Preheat oven to 450 degrees F (232 degrees C) and line two baking sheets with foil.
Arrange carrots, turnips, squash, and Brussels sprouts evenly between the two pans. Add sliced shallots and drizzle olive oil evenly over the vegetables. Season with salt and pepper, add rosemary and thyme, and place in the oven to bake for 20-25 minutes.
Remove from the oven and turn vegetables with a spatula. Place back in the oven to bake for another 20-25 minutes or until vegetables are pierced easily with a fork.
While waiting on the vegetables to cook, prepare your vinaigrette dressing.
Add red wine vinaigrette ingredients to a small canning jar and shake like hell! Store in the refrigerator until ready to use. The mixture will separate so just give it a few good shakes before using.
When vegetables have finished roasting, distribute among plates, and drizzle some of the red wine vinaigrette over them. Serve right away!