Looking for a crowd-pleaser for Thanksgiving? Try roasting fall veggies. They can be made ahead, look beautiful on the buffet, and taste delicious.
Roasted vegetables with
balsamic lemon vinaigrette
12 baby beets, peeled
3 med. yams, peeled and cut into 1-inch pieces
3 lbs. acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 lbs. brussels sprouts, halved lengthwise
2 tsps. chopped fresh rosemary or 1 tsp. dried
5 tbsp. plus 1 tsp. extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 tsp. grated lemon peel
Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tbsp. oil; sprinkle with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 tsp. oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Peel garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. Pour dressing over; toss to coat. Serve warm.