Your Thanksgiving turkey doesn’t have to steal the show. This spotlight-worthy side dish is packed with flavor — mixing hearty Brussels sprouts with softer sweet potatoes and butternut squash. Meghan Bowen, executive chef at Sharp Coronado Hospital, finishes this signature dish with a syrupy balsamic reduction.
Roasted Fall Vegetables With a Balsamic Reduction
Top with fresh sage to add even more fall flavor.
Yields 5 servings
2 sweet potatoes, peeled and cubed
1 cup butternut squash, diced
15 Brussels sprouts, trimmed and halved
3 tablespoons coconut oil
Salt and pepper, to taste
1 tablespoon fresh sage, chopped
1/2 cup fresh baby spinach
1 cup balsamic vinegar
Heat oven to 450° F. In a large saute pan over medium-high, heat the oil. Arrange Brussels sprouts cut side down on the left side of the pan. Add sweet potatoes and butternut squash to the right side of pan. Saute for 5 minutes, stirring the squash and potatoes only, halfway through cooking.
Transfer vegetables to an oven-safe pan, and place in oven for 15 to 20 min (until sweet potatoes are soft), rotating once halfway through cooking.
In a small pot, bring balsamic vinegar to a boil. Reduce heat to low and simmer until the vinegar reduces down to 1/3 cup (about 15 minutes). When reduced, the vinegar should slowly drip down the back of a spoon.
Layer a decorative plate with fresh spinach, and top with roasted vegetables. Drizzle with balsamic reduction, and sprinkle with sage, salt and pepper.
For the news media: To talk with chef Meghan Bowen for an upcoming story, contact Erica Carlson, senior public relations specialist, at firstname.lastname@example.org.