Roasted Winter Vegetables

A golden, honey-kissed medley of winter vegetables — roasted to tender, caramelized perfection.

I took a cooking class at a restaurant many years ago and this was one of the dishes we made. Over the years I’ve made small changes — it’s always been a holiday staple in my home.

Ingredients

• 1 butternut squash

• 1 kabocha squash

• 1 head cauliflower

• 1 pound pearl onions

• 2 tablespoons olive oil

• 4 tablespoons butter

• 4 tablespoons honey

• ¼ cup sage leaves

• ¼ cup currants

• ¼ cup roasted pine nuts

• ¼ cup pomegranate seeds

Instructions

1. Preheat the Oven
   Preheat oven to 400°F (200°C).

2. Prep the Vegetables
   Cut the squashes into wedges and the cauliflower into florets. Peel the pearl onions. Place the squashes on one baking sheet and the cauliflower and onions on another. Drizzle each sheet with 1 tablespoon of olive oil and toss to coat.

3. Make the Honey Butter
   In a small pan over low heat, melt the butter. Stir in the honey. Pour half of the honey-butter mixture over each tray of vegetables. Season with salt and pepper and toss to combine.

4. Roast the Vegetables
   Place both trays in the oven and roast for 20 minutes. Flip the vegetables, add the sage leaves to each tray, and roast for another 15–20 minutes, or until golden and tender.

5. Finish and Serve
   Combine all roasted vegetables in a large serving dish. Top with currants, roasted pine nuts, and pomegranate seeds. Serve warm.