Seasonal Roasted Vegetables



At Gigi Trattoria, roasted vegetables are always a contorni, or side dish, on our menu. We vary the ingredients throughout the seasons. The recipe below, with mushrooms, beets, and, sweet potatoes, celebrates the arrival of fall, and remains "seasonal" through the winter months. In the spring, we add asparagus and spring mushrooms; in the summer, zucchini, yellow squash and tomatoes.

4 Servings

• 8 medium shiitake mushrooms, stems trimmed, caps halved
• 4 baby turnips, peeled and halved
• 4 baby carrots, peeled
• 2 medium sweet potatoes, peeled and cut into 1/2-inch thick wedges
• 2 small golden beets, but into 8 wedges
• 1 medium red onion, cut into 8 wedges
• 3 fresh rosemary sprigs
• 2 garlic cloves, crushed
• 3 tablespoons olive oil
• Salt and freshly ground black pepper

1. Preheat oven to 450 degrees F.

2. Place the vegetables, rosemary and garlic in a large mixing bowl. Drizzle with the olive oil, and season with salt and pepper.

3. Spread the vegetables in one even layer on a large non-stick pan and place in the oven. Roast for 20 minutes, or until golden brown, then turn them using a spatula safe for non-stick cookware. Lower heat to 375 degrees F and continue roasting until the vegetables are crispy and tender when pierced with a knife, about 15 minutes. Remove rosemary sprigs and serve warm or at room temperature.