Roasted Organic Autumnal Vegetables with Warm Cabernet-Cranberry Vinaigrette

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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

To start

Group 1: Above ground vegetables

Group 2: Root vegetables

Cabernet-Cranberry Vinaigrette

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 Lynne Vea, PCC Chef

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: beets, cranberries, eggplant, fennel, red wine, winter squash

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