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Roasted Winter Vegetable Medley over Creamy Polenta
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It’s brussels sprout season!
I have to admit, our family has grown to be huge brussels sprouts fans over the last few years. We love separating the leaves and roasting them in the oven until they are crisped up and crunchy. We eat them like chips in the evening, sitting by the fire watching television.
This time, I kept them halved and included in-season butternut squash and dense, earthy mushrooms. The combination is heavenly and the perfect comfort food for this time of year.
Roasting them in a super high oven allows the heat to caramelize on the surface of each piece, creating a crisp edge of flavor and texture.
The creamy bed of cheesy polenta is the perfect foundation for this roasted vegetable medley!
I love buying my brussels sprouts on the stalk so I know they are super-fresh. They are easy to cut from the large stem and stores easily in the fridge.
Add all the veggies to a baking pan in a single layer
Drizzle with California Olive Oil, along with a bit of balsamic vinegar and spices.
Toss all the veggies to coat and pop in the oven for 30 minutes, turning halfway through
30 minutes later, you’ve got beautiful roasted veggies ready to be devoured!
Spoon the polenta into a shallow bowl and top with a healthy portion of the veggies. Sprinkle fresh chopped chives and serve.
An easy, lovely weeknight meal is less than an hour away and all the ingredients are ripe and in season at your local market.
Get goin’!
Dig in and enjoy!
- 10-15 brussels sprouts, halved
- 1 butternut squash, skin removed and cubed
- 6-8 large mushrooms, thickly sliced
- 2T. olive oil
- 1 T. balsamic vinegar
- Salt and pepper
- 5-7 chives, chopped
- For Polenta
- 4 cups water
- 1 cup milk
- 1 cup dry polenta
- 1 T. butter
- 1/4 c. shredded parmesan
- Preheat oven to 450
- In a saucepan, add the water and milk and bring to a boil. Add the polenta and stir. Lower heat to low and continue stirring occasionally until the polenta is creamy, about 40 minutes.
- Add the chopped veggies onto a baking sheet. Drizzle with olive oil, balsamic and salt & pepper. Toss to coat and place in oven for 30 minutes, turning hallway through
- Once the polenta is done, add in the butter and cheese. Stir to mix well.
- Spoon polenta into bowl and top with the roasted veggies. Top with chopped chives
Here’s another time I combined brussels sprouts and butternut squash…
Roasted Brussels Sprouts and Butternut Squash Medley with Pecans and Pomegranate
Looking for more ways to use up those brussels sprouts?
