Roasted Butternut Squash, Baby Potatoes, And String Beans Finished With A Shallot Lemon Dressing

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place prepared vegetables on a roasting sheet pan in one layer. Jouge with olive oil, salt, and pepper. Put in the lower third of your oven.

3. 3

   In the meantime, saute the minced shallot in a little bit of olive oil until translucent.

4. 4

   Emulsify the lemon juice with about 1/4 cup olive oil. Then, add in the shallots and mix thoroughly.

5. 5

   Remember to keep your eye on the vegetables, turning with a metal spatula as needed.

6. 6

   Test your vegetables for doneness - I like the squash and potatoes to be slightly caramelized, and the beans to be well roasted. This takes around 20 minutes. Remove from oven.

7. 7

   Pour the shallot dressing over the veggies, and mix well. If necessary, season with salt and pepper according to your preference. Place in a serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.