A great, one-pan side that can be prepped ahead, roasted and kept warm and ready to serve.  It’s hearty enough for a vegetarian dinner option, and so filled with root vegetable flavor, it’s can be the main veg side dish. The quantities are easily adjusted for dinner for two, or for a full house.  Lemon, honey and a garlicky dressing make a nice finish, or just crumble feta over the warm vegetables.

  • Potatoes—either small redskins, or larger, cut to bite size pieces
  • Butternut, or other winter squash—peeled and cut into 1”-2” pieces
  • Red onions, peeled and cut into large slices
  • Garlic cloves, uncut and unpeeled
  • Lemon—thinly sliced
  • Cooked beets—cut into wedges
  • Olive oil
  • Salt and pepper
  • Honey

Toss all the cut vegetables and the garlic, except the beets, with a little olive oil, a tblsp of honey, and salt and pepper.  Spread on a parchment paper- covered baking tray.  Roast in pre-heated 400’ oven for 20 minutes.  Toss vegetables, add lemon slices, and roast for another 20 minutes.  Add the pre-cooked beets to pan, drizzle with another tsp of olive oil and a tblsp of honey, toss and roast for 10 more minutes.  Remove pan from oven, remove garlic, then cover lightly to keep warm. 


Peel garlic and mash with fork.  Add sour cream or crème frâiche, a few drops of cider vinegar and salt and pepper.  Serve vegetables with bowl of dressing on the side—and maybe crumbled feta cheese over vegetables.

The Kitchen Hive

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