Wild Blueberry Maple Balsamic Roasted Vegetables

Wild Blueberry Maple Balsamic Roasted Vegetables

This is the vegetable dish for the person who wants something simple enough for an ordinary supper but still lovely enough to carry straight to the autumn table.

Squash, carrots, potatoes and red onion roast together until the centres are tender and the edges begin to caramelize. Our Wild Blueberry Maple Balsamic Dressing brings the oil, maple, balsamic and wild blueberry together in one easy pour.

Leave it simple, or add feta and toasted pecans when you want to dress it up a little.

Ingredients

• 1 pound baby potatoes, halved or quartered
• 3 large carrots, cut into thick pieces
• 3 cups peeled squash, cut into rough chunks
• 1 large red onion, cut into thick wedges
• ⅓ cup Wild Blueberry Maple Balsamic Dressing or meat marinade (they are the same recipie and are interchangeable)
• A few sprigs of fresh thyme or rosemary
• Salt and black pepper, to taste
• 1 to 2 additional tablespoons dressing, for finishing

Optional, but Lovely

• ½ cup crumbled feta
• ⅓ cup pecans or pumpkin seeds

Roast the Vegetables

Heat the oven to 400°F.

Place marinade on counter for 15 minutes before use and give a good shake to mix flavours

Place the potatoes, carrots, squash and red onion in a large bowl. Pour ⅓ cup of Wild Blueberry Maple Balsamic Dressing over the vegetables.

Add the herbs, a little salt and some black pepper. Stir everything together until the vegetables are lightly and evenly coated.

Tip the vegetables into a large cast iron skillet or spread them across a baking sheet. Give them some breathing room. If they are packed too tightly, they will steam instead of developing those dark, caramelized edges.

Roast for 20 minutes, then turn the vegetables gently with a wooden spoon or spatula.

Return them to the oven for another 15 to 20 minutes. They are ready when the potatoes and carrots are tender when pierced with a fork, the squash is soft without falling apart and the onion edges have begun to darken.

Dress It Up

If you are adding feta, scatter it over the vegetables during the final 10 minutes of roasting.

Add the pecans or pumpkin seeds during the final 3 minutes, just long enough for them to become warm and lightly toasted.

Keep an eye on the nuts/seeds. There is a very short distance between beautifully toasted and considerably more toasted than you intended. If you are likely to forget, like me and burn them, you can also toast the seeds/nuts on their own on the stove top and add after to be sure the right level of toasting.

Finish at the Table

When the vegetables come out of the oven, drizzle another 1 to 2 teaspoons of dressing over the top.

You are not trying to soak them. This final little pour wakes up the wild blueberry and balsamic flavours that softened during roasting.

Taste and add another pinch of salt or black pepper if needed.

Serve warm directly from the skillet, with or without the feta and nuts.

Trust What You Have

This is not a recipe that requires exact vegetables.

Sweet potato, parsnip, turnip or Brussels sprouts can all find their way into the skillet. Cut the harder vegetables into smaller pieces and leave softer vegetables slightly larger so everything finishes at roughly the same time.

Use what came from the garden, what you found at the market or what is waiting in the bottom of the vegetable drawer.

Make It Local

Our Wild Blueberry Maple Balsamic Dressing turns a skillet of familiar autumn vegetables into something just a little unexpected.

Serve it beside roasted chicken, turkey or ham, or add the feta and toasted nuts and let the vegetables become the meal.

Find our Wild Blueberry Maple Balsamic Dressing near you or order online and bring a little Nova Scotia to your own table.