Roasted Winter Vegetables

Adapted from Nina Simonds as seen in The Oprah Magazine Cookbook

What a beautiful way to combine some of my favorite late fall vegetables. Because the dressing adds so much flavor to these vegetables, they are even better after sitting overnight in the fridge. Serve them at room temperature or warm.

  • 2 large sweet potatoes, peeled and cut into large chunks
  • 1 large butternut squash, peeled, seeded and cut into large chunks*
  • 2 medium fennel bulbs, trimmed and cut into 1/4″ thick slices
  • 6 large shallots, trimmed and cut into 1/4″ thick slices
  • 1/3 cup olive oil
  • 1/3 cup good balsamic vinegar
  • 3 tablespoons fresh ginger root, finely minced
  • Kosher salt
  • 3 tablespoons low-sodium soy sauce
  • 1 large garlic clove, crushed
  • 2 teaspoons granulated sugar
  • Preheat oven to 425 degrees F.
  • In a large bowl, combine sweet potatoes, squash, fennel and shallots. In a small bowl, whisk together oil, balsamic vinegar and ginger root. Pour over vegetables and toss until evenly coated.
  • Since you need to spread the vegetables in an even layer, you will need to use two large rimmed baking sheets. Coat each liberally with cooking spray, then spread vegetables out evenly on the two sheets. Sprinkle lightly with kosher salt, then toss while on the sheet.
  • Roast vegetables on the middle rack of the oven until tender and browned, about 45 minutes. Rotate the pans and toss the vegetables every 15 minutes or so to ensure even cooking.
  • While vegetables are roasting, combine soy sauce, garlic and sugar in a small bowl. Add 5 tablespoons of water and stir until sugar is dissolved.
  • To serve, placed vegetables in a large bowl and spoon sauce over them evenly.
  • *Disclosure: When I prepared this recipe for the photo…I mean, for dinner….I used the pre-cut butternut squash that can be found in the produce section every once in a while. It saves a lot of time (though not a lot of money, unfortunately).
  • Quick Tips
  • 1. In a recipe where the balsamic vinegar plays a significant role, I use the best I can find. My favorite is Fini.
  • 2. You could easily substitute other fall favorites here – parsnips, carrots, acorn squash. Just be sure to keep the pieces uniform in size to ensure even cooking.

Preparation time: 30 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

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