Holiday-Hued Roasted Vegetables

This colorful array of roasted vegetables makes a healthy and delicious
accompaniment to many a holiday dinner.
1/3 cup extra virgin olive oil
4 whole carrots, preferably rainbow carrots, peeled and trimmed
1 peeled butternut squash half
2 beets, trimmed and peeled
2 cups Brussels sprouts, trimmed
1 large red onion, peeled
1 large fennel bulb, trimmed with a few of the fronds saved
1 whole garlic bulb, halved horizontally
2 tablespoons Sarah’s Provençal Sea Salt
1. Preheat the oven to 425 F. Lightly brush a large, rimmed baking sheet with a
tablespoon of the olive oil.
2. Slice the carrots diagonally into 2-inch pieces. Cut the butternut squash into
1-inch cubes. Cut the beets into ¾-inch cubes. Cut the Brussels sprouts,
lengthwise in half. Slice the red onion and fennel bulb into ½-inch-wide
crescents. Combine all the vegetables in large mixing bowl, drizzle with the
rest of the olive oil and sprinkle with the Provençal Sea Salt. Gently toss
everything together until evenly coated with the oil and seasoning.
3. Arrange the vegetables in a single layer on the baking sheet. If they do not
fit in a single layer on the baking sheet, use a second rimmed baking sheet.
Place the garlic bulb halves on the baking sheet, cut sides facing up.
4. Roast the vegetables in the oven, tossing every now and then, until tender
and randomly blistered brown – i.e. roast until you see toast, 45 minutes to 1
hour. Serve hot or warm, garnished with the reserved fennel fronds.

Serves 6 to 8


Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.