Roasted Winter Vegetables

December 4, 2007

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Sweet, spicy, nutty, and wonderful! SAM

1 pound winter squash, peeled, seeded, and sliced into 1-inch dice
1 pound Brussels sprouts, trimmed and halved
1 medium onion, quartered
2 ounces pine nuts
2 cloves garlic, pressed
4 (3-inch) sprigs fresh rosemary
2 teaspoons toasted, ground cumin seed
4 tablespoons olive oil
1 tablespoon red wine vinegar
Sea Salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Place a heavy baking sheet in the oven to heat. In a mixing bowl, combine the squash, Brussels sprouts, onion, pine nuts, garlic, rosemary, cumin, oil, vinegar, salt, and pepper, tossing gently to coat. Spread in one layer on the hot baking sheet and roast on the upper shelf of the oven for 40 to 45 minutes, turning occasionally with a wide spatula, until vegetables are tender and browned. Remove the rosemary sprigs. Serve on couscous or as a side dish or in a salad.
Makes 4 servings.