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Roasted Vegetables with Balsamic-Lemon Vinaigrette

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Roasted Vegetables with Balsamic-Lemon Vinaigrette

 

12 baby beets, trimmed, peeled

2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into

1-inch pieces

2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise

into 1/2-inch-thick slices

1 1/2 pounds brussels sprouts, trimmed, halved lengthwise

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

5 tablespoons plus 1 teaspoon extra-virgin olive oil

1 whole garlic head, top 1/2 inch trimmed

1/4 cup balsamic vinegar

2 teaspoons 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

tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place

garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon

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.

Unwrap garlic. Peel and thinly slice 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. (Vegetables and dressing can be made 8 hours

ahead. Chill vegetables; let dressing stand at room temperature. Before

continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat.

Serve warm.

 

Serves 10.

Bon Appétit

November 1997

 

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