Roasted Fall Vegetables Agrodolce
Serves: 4-6
 
Ingredients
  • 3 pounds mixed autumnal vegetables, cut into 1-inch pieces* (about 10 cups)
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2½ Tablespoons pure maple syrup or agave
  • 1 red Fresno chile, thinly sliced
  • ½ cup red wine vinegar
  • Pinch of sea salt
  • Zest of 1 lemon
Instructions
  1. Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
  2. Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
  3. Roast until tender and golden brown, about 30 minutes.
  4. Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
  5. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.
Notes
*parsnips, winter squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, red onion, cauliflower (red onion is particularly good with agrodolce)
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-fall-vegetables-agrodolce-recipe/