Serves 6

Ingredients

  • Butternut Squash - 8 oz

  • Rutabaga - 8 oz

  • Cipollini Onion - 3 oz

  • Purple Carrots - 4 oz

  • Leeks, Cleaned,  - 6 oz

  • 3 Tbsp olive oil

  • 1/4 Cup Honey

  • 1 Cup Cider Vinegar

  • 1 teaspoon Sea Salt 

  • ½ teaspoon White Pepper

Directions

Cut the cipollini onions in half.  Cut the rutabaga, squash, carrots and leeks into 1” batons - about the size of a pinky.

  1. Preheat the oven to 400 °.  Arrange the vegetables on a sheet pan slick with olive oil. When roasting vegetables it is important that they not touch or else the vegetables will steam rather than roast.

  2. Roast the vegetables for 30-35 minutes until golden brown.

  3. While the vegetables are roasting you will make a gastrique sauce, basically a sweet and sour sauce. In a sauce pot, gently heat the honey on medium low heat, until it becomes noticeably browner. Add the cider vinegar and continue to cook, swirling occasionally, for about 15 minutes. The sauce is properly reduced when it is about the same consistency as maple syrup. 

  4. Remove from heat and add a pinch of sea salt and white pepper. Toss the roasted vegetables in the apple cider gastrique and garnish.

Tips

This recipe is vegetarian. In season, you may find the vegetables perfectly sweet enough without  the gastrique. But the gastrique is a sure fire way of punching up the flavor. You can even flavor the gastrique with ginger, orange, or lemon peel.