December 3, 2014

During my culinary program at Escoffier, I had the opportunity to work with several kinds of vegetables and since the autumn harvest is coming to a close, winter squash and root vegetables are in abundance. One of my favorite recipes from Escoffier is a roasted autumn vegetable medley. To start, preheat your oven to 425 degrees and roast 2 cups of winter squash and 2 cups of white and red potatoes with light oil, salt and pepper for 20 minutes. On a separate sheet tray roast 2 cups of brussel sprouts with light oil, salt and pepper for 15 minutes. In the meantime, heat 3 tablespoons of oil and 2 bay leaves in a large skillet for 30 seconds. Then sweat 1/2 cup of chopped yellow onion and after a couple of minutes add 3 cloves of minced garlic. After you have removed the vegetables from the oven, deglaze the skillet with 4 tablespoons of dry white wine. Next mix in the squash and potatoes, and continue to cook for a few more minutes. Lastly add the roasted brussel sprouts and the herb mixture. After all of the vegetables have been added and had a chance to cook for a few minutes more, season with salt and pepper to taste and serve.

Autumn Vegetable Medley Recipe:

2 cups winter squash, peeled and cubed
2 cups combination white and red potatoes, cubed
2 cups Brussel sprouts, trimmed and halved
3 tbsp olive oil
½ cup yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
3-4 tbsp dry white wine
½ tsp fresh rosemary leaves, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh marjoram, finely chopped
3 tbsp fresh parsley, finely chopped
Salt and pepper to taste


  1. Preheat oven to 425 degrees. Toss the squash and potatoes in oil. Place in roasted pan, sprinkle with salt and pepper and roast for about 20 minutes or until tender. In a separate pan, toss the Brussel sprouts in oil and roast for about 15 minutes or until golden brown.
  2. In the meantime, heat a large skillet over medium heat. Add oil and bay leaves and cook for approximately 15 seconds to extract flavor. Then add onion and cook until beginning to sweat and slightly translucent. Add garlic and cook for an additional 1-2 minutes or until fragrant.
  3. When everything is out of the oven, deglaze the skillet with white wine and add potatoes and squash. Toss to coat and cook for an additional minutes. Add the herbs and then the Brussel sprouts continuing to gently toss so all the vegetables are coated. Add salt and pepper to taste. Serve warm.