Roasted Winter Vegetable Medley over Creamy Polenta

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Roasted Winter Vegetable Medley over Creamy Polenta

November 8, 2017
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Eat the Season!
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Roasted Winter Vegetable Medley over Creamy Polenta

Roasted Winter Vegetable Medley over Creamy Polenta

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.

 

Roasted Winter Vegetable Medley over Creamy Polenta

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.

 

Roasted Winter Vegetable Medley over Creamy Polenta

The creamy bed of cheesy polenta is the perfect foundation for this roasted vegetable medley!

 

Brussels Sprouts

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. 

 

Halved vegetables on baking sheet: Brussels sprouts, mushroom, and butternut squash

Add all the veggies to a baking pan in a single layer

 

Drizzle vegetables with olive oil

Drizzle with California Olive Oil, along with a bit of balsamic vinegar and spices.

 

Coat veggies with olive oil and bake

Toss all the veggies to coat and pop in the oven for 30 minutes, turning halfway through

 

Baked vegetables

30 minutes later, you’ve got beautiful roasted veggies ready to be devoured!

 

Roasted Winter Vegetable Medley over Creamy Polenta

Spoon the polenta into a shallow bowl and top with a healthy portion of the veggies.  Sprinkle fresh chopped chives and serve.

 

Roasted Winter Vegetable Medley over Creamy Polenta

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’!

 

Roasted Winter Vegetable Medley over Creamy Polenta

Roasted Winter Vegetable Medley over Creamy Polenta

Dig in and enjoy!

 

Roasted Winter Vegetable Medley over Creamy Polenta
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 10-15 brussels sprouts, halved
  2. 1 butternut squash, skin removed and cubed
  3. 6-8 large mushrooms, thickly sliced
  4. 2T. olive oil
  5. 1 T. balsamic vinegar
  6. Salt and pepper
  7. 5-7 chives, chopped
  8. For Polenta
  9. 4 cups water
  10. 1 cup milk
  11. 1 cup dry polenta
  12. 1 T. butter
  13. 1/4 c. shredded parmesan
Instructions
  1. Preheat oven to 450
  2. 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.
  3. 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
  4. Once the polenta is done, add in the butter and cheese. Stir to mix well.
  5. Spoon polenta into bowl and top with the roasted veggies. Top with chopped chives
Adapted from Inspiration
Adapted from Inspiration
California Grown https://californiagrown.org/

 

Here’s another time I combined brussels sprouts and butternut squash…

Roasted Brussels Sprouts and Butternut Squash Medley with Pecans and Pomegranate

Roasted Brussels Sprouts and Butternut Squash Medley with Pecans and Pomegranate

 

Looking for more ways to use up those brussels sprouts?

Lamb Loin Chops with Roasted Brussels Sprouts

Lamb Loin Chops with Roasted Brussels Sprouts

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