Roasted Vegetables

Chef Kim’s favorite Thanksgiving side dish - Roasted Veggies!

Ingredients

●       1 large squash; butternut or acorn

●       3 parsnips

●       1 lb Brussels Sprouts

●       1 large onion

●       2 large carrots

●       2 sweet potatoes

●       2 large red potatoes

●       2 leeks

●       Olive oil for drizzling

●       5 garlic cloves; chopped

●       Fresh herbs: to your personal taste; rosemary, sage, parsley

●       ¼ cup brown sugar

●       ¼ cup panko breadcrumbs

●       3 TBs butter; cut into 12 cubes

●       Kosher salt; to taste

●       Freshly ground black pepper; to taste

Directions

1.    Preheat the oven to 400 degrees

2.    Wash and dry the vegetables

3.    Peel, seed and core the vegetables; cut into 1½” cubes

4.    Chop the fresh herbs; except for the sage leave it whole

5.    Line a baking sheet with parchment paper

6.    In a large mixing bowl, add the herbs, garlic, salt, pepper and vegetables

7.    Drizzle the olive oil; mix until evenly coated

8.    Add brown sugar and breadcrumbs; mix until evenly coated

9.    Spread the vegetable mixture evenly on the baking sheet; lay flat do not overcrowd or the vegetables will steam rather than roast

10. Scatter the cubed butter across the top

11. Bake for 30-45 minutes until vegetables are roasted through

12. Garnish with fresh chopped parsley and grated parmesan cheese (optional)

13. Serve immediately

Servings: 12