Who says thanksgiving has to be all about brown food? Not me, obviously… it’s an understatement to say that I love colorful foods.
This is one of the easiest side dishes you will ever make. Cubes of butternut squash, cipollini onions, and green cauliflower are roasted simply with olive oil, garlic, and rosemary, then tossed with nuts and herbs. Of course, you could use regular cauliflower, broccoli, or even sub in brussels sprouts. This green cauliflower (or I guess they call it broccoflower, but how ugly is that word?), just happened to catch my eye.
Best of all, you can make this almost entirely in advance. Chop your veggies the day before and all of the handiwork is nearly done.
rosemary roasted veggies
Author: Jeanine Donofrio
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups cauliflower florettes
- 6-8 cipollini onions, sliced into wedges
- drizzle of olive oil
- drizzle of balsamic vinegar
- 2 cloves chopped garlic
- 2 tablespoons chopped rosemary
- salt, pepper
- another drizzle of olive oil
- drizzle of maple syrup (or add dried cranberries)
- ¼ cup toasted pine nuts
- ¼ cup chopped parsley
Instructions
- Preheat oven to 425 degrees.
- Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
- Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
- Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
- Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
Notes
if you place whole rosemary sprigs on the baking sheet (as pictured), take them out of the oven after 15 minutes so they don't burn.
I have some cauliflower to use and I found this recipe. I normally do something similar with sweet potatoes and brussel sprouts/broccoli but this sounds like a fantastic change. Thank you!
Hi Kristen, I hope you enjoyed!
This is exactly the kind of simple, delicious dish I want on my table this Thanksgiving! My favorite part is that you can pretty much use any winter veg you want, and it’ll still turn out delicious. Hooray!
Rosemary + roasted veggies is my absolute favorite combo this time of year — it really doesn’t even matter which veggies get the treatment, the coziness of the rosemary just goes so well with so many flavors!
I’ve never tried roasting cauliflower before! Can’t wait to try it out, I’m intrigued!
roasted cauliflower is the best!!
This is a great way to blend a lot of different veggies into one meal. I agree with Emma that I could easily have this over quinoa or rice, maybe with some maple-roasted tempeh on the side, and call it a meal. Lovely!
maple roasted tempeh sounds delish… I’ll have to add that to my roasted veggies next time 🙂
I want to eat that whole plate… such amazing colors!
I love colorful foods too! These veggies are so my kind of Thanksgiving!
These look positively perfect!! Yum!
I roast veggies often, I just love the way it starts to have a new original taste.
Such pretty photos! I love roasted vegetables – and the idea of adding pine nuts is great!
Roasted vegetables might just be the best thing about the wintry weather! What a nice combination you’ve chosen here. I think I’d be satisfied just eating a bowlful for dinner.
I think so! (and yep – this plate was pretty much our dinner the other night 🙂