Recipe of the Week


Prep Time: 2½ Hours
Yields: 8–10 Servings

With their beautiful colors, shapes and flavor, this combination of vegetables will go perfectly with any fall dinner meat, game or seafood. The majority of the time is spent selecting quality vegetables and cutting them into equal-sized portions, thereby guaranteeing even cooking time. It is important to stir the vegetables every 15 minutes to ensure even roasting and light browning.

2 large sweet potatoes, peeled and ¾-inch diced
2 large turnips, peeled and ¾-inch diced
4 large carrots, peeled and ¾-inch sliced
3 large parsnips, ¾-inch sliced
12 large Brussels sprouts, halved
1 small butternut squash, peeled, seeded and cubed
4 shallots, peeled and sliced
12 cloves garlic, peeled and thinly sliced
½ cup honey
½ cup extra virgin olive oil
1 tsp salt
2 large sprigs rosemary

Preheat oven to 400°F. Place all vegetables in a large mixing bowl and top with honey and olive oil. Add salt and toss to coat vegetables evenly with honey and olive oil. Additional honey or oil may be needed to coat thoroughly. Place vegetables into a large baking pan and top with rosemary sprigs. Roast vegetables 1½ –2 hours, stirring every 15 minutes to ensure even cooking and prevent sticking. Test vegetables after 1 hour and 15 minutes for doneness. When vegetables are well roasted, discard rosemary sprigs and pour into a fall-colored serving platter.


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