Ingredients with Measurements:
- 2 cups of butternut squash, peeled and cubed
- 2 cups of Brussels sprouts, trimmed and halved
- 2 cups of carrots, peeled and sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of Calvados (apple brandy)
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the butternut squash, Brussels sprouts, carrots, onion, and garlic.
3. Drizzle the olive oil and Calvados over the vegetables and toss to coat evenly.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and golden brown.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 to 35 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 95mg
- Total carbohydrates: 26g
- Dietary fiber: 6g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- You can use any other winter squash instead of butternut squash.
- You can use any other root vegetable instead of carrots.
- You can use any other allium instead of onion.
Variations:
- You can add other vegetables such as parsnips, turnips, or sweet potatoes.
- You can add fresh herbs such as thyme or rosemary.
- You can add dried fruits such as cranberries or apricots.
Tips and tricks:
- Make sure to cut the vegetables into similar sizes for even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can double the recipe for a larger crowd.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetables in the oven at 350°F for 10 to 15 minutes, or until heated through.
Presentation ideas:
- Serve the vegetables in a large platter or individual bowls.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs such as thyme or rosemary
- Chopped nuts such as walnuts or pecans
Pairings:
- This dish pairs well with roasted chicken or pork.
- You can also serve it as a side dish for Thanksgiving or Christmas dinner.
Suggested side dishes:
- Mashed potatoes
- Green beans
- Cranberry sauce
Troubleshooting advice:
- If the vegetables are not tender after 35 minutes, you can roast them for an additional 5 to 10 minutes.
- If the vegetables are getting too brown on top, cover them with foil.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Use a separate cutting board and knife for raw meat and vegetables.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Calvados is a type of apple brandy that originated in Normandy, France.
- Roasting vegetables is a traditional cooking method that has been used for centuries.
Flavor profiles:
- The Calvados adds a sweet and fruity flavor to the vegetables.
- The roasting process brings out the natural sweetness and nuttiness of the vegetables.
Serving suggestions:
- Serve the Calvados-roasted vegetables as a side dish for a holiday dinner or a weeknight meal.
- You can also serve them as a vegetarian main dish with a side of salad or bread.
Related Categories
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Region: French
Taste: Savory, Sweet, Tangy, Aromatic, Caramelized