Roasted Fall Vegetables with Rosemary and Fig Balsamic ReductionI will admit that I was a bit jealous when I saw everyone with their bags and suitcases on the subway yesterday morning. Though I always love my orphan/friendsgivings, my family always makes epic spreads for the holidays. Plus they have very good taste in wine, which I’m pretty sure they don’t buy for $3 at Trader Joe’s.. I digress.
I’m having a few friends over today and rather than make a traditional Thanksgiving dinner, everyone’s bringing what they want (how free-spirited of us). I’m making fondue, but also thought I’d roast up the vegetables in my fridge. Feel free to use any fall veggies you have laying around for this!
1 Green Squash (peeled)2 Yams, peeled 2 cups Brussels Sprouts, trimmed and cut in halfFresh RosemaryExtra Virgin Olive OilSaltPepper1/2 cup Balsamic Vinegar (I used fig)Preheat oven to 350. Chop vegetables evenly. Toss in olive oil and sprinkle with salt and pepper. Spread on a baking sheet and throw a few sprigs of rosemary on top. Roast in the oven (you might want to toss them around every once in a while so that they cool evenly). While vegetables are roasting, Once tender and starting to brown, lightly simmer balsamic in a saute pan, being careful not to burn. It will reduce by about 50%. Once the vegetables are tender and starting to brown, remove from oven. Serve on a platter and drizzle with balsamic.
Hope you have a wonderful Thanksgiving full of good eating!