There was a mist covering Los Angeles this past weekend, and it does feel like winter. Living in the West, people assume that the seasons just blend together without any noticeable changes but that isn’t so, the changes are just less dramatic. The flower beds are not quite as full, some of the trees lose their leaves, and the jewel-toned winter vegetables in the markets are completely in sync with the holiday season. The reds and purples of fingerlings, the rust colored yams, the beautiful deep green of the acorn squashes that at once bring to mind acorns and the forest beds where they fall. My favorite are the turban squashes, each one so different that they look as if an artist painted these unusual gourds by hand, some splattered with yellow and green, others like our winters, less showy but no less beautiful.
Roasted Winter Vegetables
What makes this dish so beautiful are the skins. Do not bother peeling the squashes, just roast them for a long time in small wedges and they will soften.
Assorted Fingerling potatoes, sliced in half lengthwise (purples and reds)
Yams, peeled and cut in large chunks
Turnips, peeled and cut in large chunks
1 large red onion, cut in wedges
2/3 cup olive oil
10 peeled cloves of garlic
salt and pepper
2 Tb. maple syrup
2 Tb white balsamic vinegar
Carefully cut all the squash into small wedges, leaving the skin on. Toss in a large bowl with 1/3 cup olive oil, balsamic vinegar, salt and pepper and roast on a cookie sheet in a preheated oven at 425 degrees till skin is easily pierced. Toss occasionally so all the squash cooks evenly. Roast for about one hour.
Take remaining vegetables and red onion, and toss in a bowl with 1/3 cup olive oil, garlic, salt, pepper, and maple syrup. Place on cookie sheet at the same temperature for about 30 minutes or until done.
Combine both sheets of vegetables and adjust seasoning.
December 12, 2012 at 5:30 AM
Your description of the vegetables, particularly the squashes, reminded me of our local outdoor market. Wednesday mornings, when the sun is shining and all of the winter vegetables are out on display, is a feast for the senses.
I’ve roasted vegetables like this before and they’re delicious, but I’ve never thought to add balsamic vinegar. Will try it for this Shabbat.
December 12, 2012 at 7:29 AM
Good morning Laurie,
I agree, I love looking at them and it makes me happy! Have you ever left the skins on? This was the first time I tried doing that and it made it all much easier, and much prettier as well. Thank you for commenting!
December 11, 2012 at 7:52 AM
Oh I love roasting Irene! You’ve hit the nail on the head describing our seasons in California and I was noticing that very thing this past weekend.
December 11, 2012 at 9:19 AM
Thanks so much Beth!!! I really appreciate hearing that. Wishing you happy holidays and a happy New Year as well.
December 10, 2012 at 7:52 PM
December 10, 2012 at 10:07 PM
Thanks Lori! Happy Chanukah!
December 10, 2012 at 7:43 PM
This looks delicious. I think I’ll make it for Sherry and Terry on Friday night at their house!
December 10, 2012 at 10:08 PM
What a nice thing to do Elin. I will be thinking of you!
December 10, 2012 at 7:39 PM
Sounds yummy… Roasted veggies are wonderful with everything! Now to the market,,,,
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December 10, 2012 at 10:09 PM
Especially in your house where everyone is so healthy!