Roasted Organic Autumnal Vegetables with Warm Cabernet-Cranberry Vinaigrette
All the vegetables, herbs and other ingredients in this dish are organic. (Don't you just love PCC?) You may prepare just one type of vegetable for your holiday table or mix and match to your heart's desire. The caramelization that takes place while roasting vegetables gives them a gloss and texture that is inimitable by any other cooking method.
Ingredients
PreparationIngredients
To start
- 2 to 3 tablespoons organic olive oil Add to list
- 3 cloves smashed garlic Add to list
- 1 teaspoon each chopped fresh thyme and sage Add to list
- Salt and freshly ground pepper Add to list
Group 1: Above ground vegetables
- 2 cups Brussel Sprouts, cut in half Add to list
- 2 fennel bulbs, sliced lengthwise 1/8-inch thick Add to list
- 1 red bell pepper, seeded and cut into strips Add to list
- 1 head radicchio, leaves separated Add to list
- 1 small eggplant, cubed Add to list
Group 2: Root vegetables
- 1 small butternut squash, peeled Add to list
- 3 to 4 carrots, peeled Add to list
- 2 ruby beets and 2 golden beets, peeled Add to list
- 4 red potatoes, thinly sliced Add to list
Cabernet-Cranberry Vinaigrette
- 1/2 cup good quality organic Washington state cabernet (Badger Mountain makes an excellent organic wine) Add to list
- 1/4 cup organic cranberry sauce Add to list
- 1/4 cup organic balsamic vinegar Add to list
- 2 cloves crushed garlic Add to list
- 1 teaspoon fresh thyme Add to list
- 1 teaspoon sugar Add to list
- 1/2 teaspoon salt Add to list
- Freshly cracked black pepper to taste Add to list
- 1/4 cup organic extra virgin olive oil Add to list
Preparation
Combine starting ingredients in a small bowl and follow the directions below.
Group 1: Above ground vegetables
Preheat your oven to 425 degrees F.
Toss the vegetables with the olive oil, garlic, thyme, sage, salt and pepper. Spread the mixture out on two sheet pans in a single layer and roast for 15 to 20 minutes, or until the brussel sprouts are fork tender and the mixture is caramelized around the edges. Serve drizzled with the Cabernet-Cranberry Vinaigrette.
Group 2: Root vegetables
Preheat your oven to 425 degrees F.
Cut all the vegetables into bite-sized pieces. Toss the squash, carrots and potatoes with the olive oil, garlic, thyme, sage, salt and pepper. (Toss the beets separately from the other vegetables.)
Spread the mixture out on two sheet pans (keeping the beets separate) and roast for 15 to 20 minutes, or until the beets are fork tender and the mixture is caramelized around the edges. Serve drizzled with the Cabernet-Cranberry Vinaigrette.
Cabernet-Cranberry Vinaigrette
In a sauté pan, cook the wine over medium high heat until it is reduced to a light syrup. Stir in the cranberry sauce, vinegar, garlic, thyme, sugar, salt and pepper. Bring to a simmer and with a wire whip stir the oil into the pan in a slow stream until it is incorporated. Remove from the heat and transfer to a small serving bowl.
Recipe by , PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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