serves: 6 as a side - gluten-free, vegan
Recipe by Ashley McLaughlin. Ashley is the creator of the blog Edible Perspective. She's a full-time food photographer who focuses her time on cookbook photography and shooting website, social content, recipes, products, and more for food companies. Ashley has been living in Colorado for just over 8 years with her husband and goofy dog, Kenna. When she's not working in the kitchen and studio, she's soaking up the sun and fresh air staying active outside.
for the vegetables:
- 1 medium-sized delicata squash
- 1 pound fingerling potatoes
- 1 pound brussels sprouts
- 1 1/2 tablespoons Olive Oils from Spain
- 6-8 fresh rosemary sprigs
- 8-10 fresh thyme sprigs
- salt, to taste
- 1/4 cup pine nuts
for the dressing:
- 3 tablespoons Olive Oils from Spain
- 2 tablespoons fresh lemon juice
- 1 medium garlic clove, finely grated
- pinch of salt
Preheat your oven to 400° F. Line a large baking sheet or 2, medium sheets with parchment paper.
Slice ends off delicata squash and remove seeds. Slice in half lengthwise and place cut side down. Slice into 1/2-inch thick pieces. Place in large mixing bowl. Slice fingerling potatoes in half lengthwise and place in the mixing bowl. Trim ends on brussels sprouts and slice in half. Place in the mixing bowl and drizzle with oil and a few generous pinches of salt. Add in fresh herbs. Toss well to coat and spread evenly onto your baking sheet (or sheets) in 1 single layer.
Roast for about 40-45 minutes, stirring 2-3 times while roasting, until vegetables are tender and turning golden brown.
While roasting, heat a dry skillet over medium-low heat. Add pine nuts to the pan, stirring frequently, for about 6-10 minutes (until lightly golden). Place in a bowl to cool.
Place dressing ingredients in a jar, seal, and shake. Let sit while vegetables roast.
When vegetables are fully roasted, remove herb sprigs and place in a serving bowl. Shake dressing again and spoon some of the dressing over the vegetables. Add more salt if needed. Serve hot.
Recipe by Ashley McLaughlin from Edible Perspective.