This time of year, it’s hard to not want to roast or braise every single dish I cook. It’s also hard to walk by full stalks of brussel sprouts at the Wednesday market and not pick one up, despite the fact that the Missus is hardly a fan.
Food52 is a great source for ANY recipe need and it came through again, giving me something a bit different than the usual roasted vegetables. I loved the addition of using apple cider vinegar to deglaze the pan as it added a nice acidity and sweetness to the dish. This one is definitely getting filed away for future use.
- 2 cups of peeled and cubed butternut squash
- 2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever)
- 2 cups trimmed and halved Brusslies (Brussels sprouts)
- 2 tablespoons olive oil
- Kosher salt
- 3 ounces of prosciutto, cut into small pieces
- 1 tablespoon butter
- 3 shallots, chopped (or 1/2 cup chopped yellow onion)
- 1 medium clove of garlic, minced
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 -2 tablespoons cider vinegar (preferably organic), to taste
- Freshly ground pepper
- 2 tablespoons finely chopped parsley
- Preheat oven to 400 degrees. Squash and potatoes should be cut into 3/4 to 1 inch cubes. Toss them in 2 teaspoons of oil to coat well. Sprinkle on a small pinch of salt and put on a baking sheet and into the oven. Roast for 20 minutes, turning after the first ten. They should be fork tender and just starting to caramelize.
- Toss the Brussels sprouts in 1 teaspoon of oil and roast for about 15 minutes. If you like them a little softer, cook them a bit longer.
- Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the prosciutto pieces. Cook until crisp, then remove them with a slotted spoon and set aside.
- Melt the butter in the skillet, then add the shallots. Cook over medium heat with a tiny pinch of salt, stirring constantly. When they are well wilted and somewhat translucent, add the chopped garlic and the rosemary and cook, stirring, for about thirty seconds.
- Deglaze the pan with the cider vinegar and, with the heat on medium, add the prosciutto, the squash, the potatoes and the Brusslies. Add the parsley and toss very gently.