Free 2nd Day Shipping on All Orders

(800) 414-3487M-F 8-5 CST

Thanksgiving Day - Closed

Gift Cards Available

Roasted Winter Vegetables

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Roasted Winter Vegetables

Serves 6 to 8 (as a side)

  • 1 large sweet potato, peeled and diced large
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 bulb kohlrabi, diced large
  • ½ red onion, julienned
  • 1 cup butternut squash, diced large
  • 2 cups green beans, sliced into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 10 sprigs fresh thyme

Preheat the oven to 400°F. Transfer a large cast iron skillet to the oven as it preheats. In a large bowl, toss all cleaned and prepped vegetables with olive oil, salt, pepper, and thyme. Transfer the vegetables to the preheated cast iron pan and roast in the oven for 20 to 30 minutes, or until everything is dark-golden brown, stirring occasionally while roasting.

loading