A side dish of oven-roasted vegetables is a must in our Thanksgiving table. I know, I’m pretty early on this post but I really wanted to share this in advance so that you try it and fall in love with it. Of course, this is not exclusive to Thanksgiving. This side dish would beautifully complement your dinner any day. Butternut squash, sweet potatoes and potatoes came together to create this simple but flavorful dish. Humble caramelized onions shine with these vegetables, adding extra sweetness. Tangy tahini sauce cuts through the sweetness, creating a nice balance. Toasted almonds, of course, provide the crunch and fresh herbs brighten the whole thing. All under one hour? Yes please!
Roasted Fall Vegetables
1 small butternut squash, peeled, seeded and and cut lengthwise into wedges
2 sweet potatoes, peeled and cut into wedges
3 Idaho potato, peeled and cut in wedges
olive oil, enough to coat the vegetables
salt and pepper to taste
tahini sauce, find recipe HERE
caramelized onions, recipe HERE
1/2 cup toasted almonds
fresh herbs, I did parsley, scallions and cilantro
Preheat the oven to 425˚F. Place the vegetables on a baking tray, they should all be in one layer, use two trays if necessary. Drizzle with olive oil and season with salt and pepper. Roast for 35 to 40 minutes or until tender. Arrange the vegetables on a serving platter, drizzle with tahini sauce, add the caramelized onions, toasted almonds and fresh herbs. Serve hot or at room temperature.