Roasted Fingerling Potatoes & Parsnips with Herbs

Fragrant herbs add a bright touch to these roasted vegetables.

Ingredients:
1 pounds Ozette fingerling potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat oven to 425°.

2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.

3. Garnish with the fresh-chopped herbs before serving.

Baked Delicata Squash

Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Ingredients:
2 Delicata squash, halved, seeded and cut in half crosswise to yield 4 total pieces
¼ cup heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Pinch grated nutmeg
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Arrange the pieces of squash, cut-side up, on a large rimmed baking sheet. Drizzle cream over squash pieces and use a pastry brush to spread evenly around. Season with salt and pepper, then sprinkle each piece with a little nutmeg and then a sprinkle of the Parmigiano.

3. Bake squash for 30-40 minutes, basting once or twice during cooking. The squash is done when cream is thickened and lightly browned, and flesh is tender. Transfer to platter and serve immediately.

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Honey-Balsamic Roasted Carrots

This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.

Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.

2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.

3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.

4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.

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Roasted Brussels Sprouts with Buttered Breadcrumbs

Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

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