Honey glazed roasted fall vegetables
The best of the harvest, simply amplified. Caramelized roasted vegetables will soon become an autumnal staple. The Fall Salad Flavouring Kit is simply fall perfection. Apple vinaigrette brightens the char roasted vegetables, the Pink Pickled Onions add a little depth. This comes together with a vibrant crunch of Spiced Pumpkin Seeds.
Flavouring Components: Fall Salad Flavouring Kit
1 Apple Vinaigrette
2 Pickled Pink Onions
3 Spiced Pumpkin Seeds
Salad Components
4 heirloom carrots
3 parsnips
1 delicata & 1 hubbard squash
10 brussels sprouts
pinch salt & pepper
Fall Spice Blend 1 tsp
pomegranate seeds 1/4 wedge
SIMPLE METHOD: roasted vegetables
Heat oven to 425 degrees F
Cut the vegetables into uniform size, for even roasting.
Coat vegetables with olive oil
Season well with kosher salt, cracked pepper & Fall Spice Blend
Line baking sheet with parchment paper, space vegetables, drizzle with honey
Roast one type of vegetable per tray. Roasting times will vary
TIP: Vegetables can be prepared a day ahead. Once roasted cool the vegetables and place into an airtight container and refrigerate until ready to use. Season and reheat just before serving.
Preparing vegetables for roasting
Carrots: Peeling is optional. Wash well. If possible leave the an inch of the green stem. If carrots are thin and uniform, roast as is. If carrots are thick and uneven, cut into uniform pieces, roast for 20-25 minutes depending on thickness of the carrot
Parsnips: Peel, lay flat and cut on diagonal into 2 inch pieces. Roast 10-15 minutes
Squash: Select squash with thin skin, like Hubbard , Delicata or Honeynut. Wash well. Roast with the skin, it’s soft and delicious. Delicata squash: cut off both ends, stand up squash, cut down the centre (length wise). Scoop out the seeds, lay flat, cut into 1/2 “ even slices and roast for 20 minutes. Hubbard squash: Cut the squash in half, scoop out the seeds with a spoon. Lay squash flat and slice into wedges. Roast 25 minutes, until tender
Brussels sprouts: Trim stem and collect the outer leaves into a bowl. Quarter the sprouts and prepare as per simple method above. Roast for 10-15 minutes.
TIPS: Cool roasted vegetables, transfer to an airtight container, refrigerate for up to two days. Place darker vegetables on the bottom of the container cover with parchment then layer with lighter coloured vegetables.
Re-heating
Preheat oven to 400 degrees F. Place vegetables on a baking tray lined with parchment paper. Drizzle with a little oil. Season with salt and fresh ground pepper. Re heat for 10-15 minutes.
To serve
Toss the roasted vegetables with the Apple Vinaigrette (flavouring component 1), Scatter with Pickled Pink Onions (flavouring component 2) Transfer to a serving platter Sprinkle Spiced Pumpkin Seeds (flavouring component 3 ) Garnish with pomegranate seeds
SERVING VARIATIONS Create a salad with left over roasted vegetables. Refresh with additional vinaigrette, toss in arugula or spinach, even radicchio. Garnish with pickled onions and top with a sprinkling of spiced pumpkin seeds.
