Autumn Roasted Veggies
- 2 cup brussels sprouts – cut in halves, stems removed
- 2 cup diced sweet potatoes – washed, skin-on
- Salt and pepper – to taste
- 1 tbl cinnamon
- 4 oz red cabbage – julienned
- 8 oz cremini mushrooms – cut into bite sized pieces
- ¼ cup toasted pumpkin seeds
- 2 oz pickled red onion
- 2 oz apple cider maple vinaigrette
Toss brussels sprouts and sweet potatoes with oil, salt, pepper, and cinnamon. Place onto a large sheet tray, and roast at 400 degrees for approximately 15 minutes, until brussels are caramelized, and sweet potatoes are soft, and slightly crispy on the edges. When cooked thouroughly, pull from oven, and set aside for later use.
Add olive oil to a heated large sauté pan, over medium high heat. When oil shimmers, add mushrooms. Lightly season with salt and pepper, and allow to cook for 3-4 minutes. When mushrooms are almonst fully cooked, and are developing some caramelization, add the cabbage. Continue to stir frequently, allowing cabbage to wilt, and to lightly char in the pan.
Add cooked sweet potatoes and brussels sprouts to the pan and toss until well combined. When all ingredients are cooked through, and are hot, add the apple cider maple vinaigrette, turn off the heat, and toss vegetables to ensure all are coated, and pan is deglazed. Serve in a bowl, and top with toasted pumpkin seeds and pickled red onions.
All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.
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