Roasted squash, potatoes and brusslies with fresh herbs, aromatics and vinegar
Roast
Roasting
Any dish that’s colorful, doesn’t take much effort to prepare, is great for you, and tastes really good has an excellent chance of finding its way into my regular rotation for its season. This dish is all of the above, plus it earns bonus points for being very strong in the “leftover for breakfast” category. I posted a version of this last month that’s not vegetarian, because it includes crispy prosciutto. This recipe calls for more herbs and shallots, and sherry vinegar. I like it just as much as the other. I recommend making a lot more of this than you ever think you’ll want to eat because when all is said and done, it will be gone before you know it, and you’ll be wanting more. I’ve included notes at the end of the instructions on how to prep in advance for serving as part of a holiday meal featuring a variety of dishes. Enjoy!!
Share:
0
22
0
Comments