The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc
| 1 | parsnip, chopped |
| 1 | carrot, chopped |
| 4 | shallot, peeled and halved |
| 8 | Brussels sprouts, halved |
| 1 | acorn squash, seeded and chopped |
| 4 T | olive oil |
| 3 T | honey |
| 1 T | apple cider vinegar |
| salt and pepper to taste | |
| paprika or pimentón (smoked Spanish paprika) optional |
Pre heat the oven to 375ºF.
Arrange the vegetables on a baking pan lined with parchment paper. Don’t overcrowd—use two pans if necessary. Drizzle the vegetables with the oil, honey, apple cider vinegar and salt and pepper. The sprouts, parsnips, carrots will cook within roughly 25 minutes, the shallots and squash will require about 45 minutes. Carefully turn the vegetables over halfway through and remove them from the tray as they are cooked, allowing them to cool off.
Serves 4-6.