Roasted Cold Weather Vegetables With Prosciutto, Ro

Name: Roasted Cold Weather Vegetables With Prosciutto, Rosemary And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of peeled and cubed butternut squash; 2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever); 2 cups trimmed and halved Brusslies (Brussels sprouts); 2 - 3 tablespoons olive oil; Kosher salt; 3 ounces of prosciutto, cut into small pieces; 1 tablespoon butter; 3 shallots, chopped (or 1/2 cup chopped yellow onion); 1 medium clove of garlic, minced; 1/2 teaspoon finely chopped fresh rosemary leaves; 1 -2 tablespoons cider vinegar (preferably organic), to taste; Freshly ground pepper; 2 tablespoons finely chopped parsley

Servings: persons

2 cups of peeled and cubed butternut squash
2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever)
2 cups trimmed and halved Brusslies (Brussels sprouts)
2 - 3 tablespoons olive oil
Kosher salt
3 ounces of prosciutto, cut into small pieces
1 tablespoon butter
3 shallots, chopped (or 1/2 cup chopped yellow onion)
1 medium clove of garlic, minced
1/2 teaspoon finely chopped fresh rosemary leaves
1 -2 tablespoons cider vinegar (preferably organic), to taste
Freshly ground pepper
2 tablespoons finely chopped parsley

1
["Heat oven to 400 degrees. Put a large baking sheet and a smaller baking sheet in when you turn the oven on. Cut the squash and potatoes into 3/4 to 1 inch cubes. Toss them in 2 - 3 teaspoons of oil to coat well. Sprinkle on a pinch of kosher salt and toss again. When the oven is hot, tip the vegetables out onto the large (screaming hot) baking sheet. They'll sizzle! (Do NOT use parchment for best results.) Roast for 20 minutes, turning after the first ten. They should be fork tender and just starting to caramelize.", "Toss the Brussels sprouts in 1-2 teaspoons of oil with a small pinch of kosher salt. Tip onto the smaller hot baking sheet and roast for about 15 minutes. If you like them softer, roast them a bit longer.", "Heat a large skillet until fairly hot, then add the remaining oil or a bit more (frankly, I never measure!) and the prosciutto pieces. Cook until crisp, then remove them with a slotted spoon and set aside.", "Melt the butter in the skillet, then add the shallots. Cook over medium heat with a tiny pinch of salt, stirring constantly. When they are wilted and somewhat translucent, add the chopped garlic and the rosemary and saute for about 30 seconds.", "Deglaze the pan with the cider vinegar and, with the heat on medium, add the prosciutto, the squash, the potatoes and the Brusslies. Add the parsley and toss very gently.", "Test for salt and correct. Grind on black pepper.
2
I hope you like these. ;o)", "NB: We eat a lot of hash, especially in the fall and winter, when I always seem to have a lot of leftover roasted vegetables in the fridge. (I always make far more than I need, so we can eat them for lunch and snacks.) Sometimes I add a bit of ham or leftover chicken or turkey, other times it's bacon, but often, it's just vegetables. I had half a butternut squash and a bunch of Brusslies (Brussels sprouts), so I combined them, with a few other things, to make this. Serve it for brunch with a fried egg on top, or as a colorful side with a roast. Or stir it into leftover gravy, heat until very hot, and ladle generously over thick slices of soft bread."]

1411

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups of peeled and cubed butternut squash, 2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever), 2 cups trimmed and halved Brusslies (Brussels sprouts), 2 - 3 tablespoons olive oil, and more.

Yes, Roasted Cold Weather Vegetables With Prosciutto, Rosemary And Shallots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cold Weather Vegetables With Prosciutto, Rosemary And Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions