An assortment of roasted vegetables along with gnocchi and a drizzle of a savory balsamic vinegar reduction is today’s Meatless Monday recipe. This dish is jam-packed with delicious flavors and is easily modified to include your favorite vegetables. Beautiful and filling, it’s a great option for a meatless meal.
Mr. Saucy and I were away for about 10 days for a mini-vacation in Hilton Head. We go there every year in February for a change of scenery, and with the hopes that the weather will be a bit warmer than it is here in East Tennessee.
While we were gone, we ate our fill of delicious seafood. Shrimp, Lobster, Flounder, Grouper and Bass were all part of our feasting. When we returned home, I realized that I had a lot of vegetables in my crisper drawer that needed to be eaten. Brussels sprouts, cushaw squash, carrots, parsnips, turnips, cauliflower and leeks were all staring up at me begging to be cooked. So, I listened. And that explains the combination of vegetables I’ve used in this recipe.
The great thing about dishes such as this is that you can use whatever vegetables you like or have on-hand. Don’t you just love recipes where there are no rules?
The oven-roasting of the vegetables brings out their natural sweetness as well as adding a deep caramelized char to the outside, while keeping the inside moist and tender. It’s simple to do, too! I diced all of the vegetables, tossed them with a tiny bit of olive oil, kosher salt and ground black pepper and roasted them in the oven for about 30 minutes.
While they were roasting I cooked up some gnocchi and made a quick balsamic reduction. The balsamic reduction is also simple to prepare. Balsamic vinegar, maple syrup (or honey), along with Dijon mustard, garlic and some fresh rosemary are combined and cooked down (or reduced) to about half of the original volume. The reduction of the liquid creates a thick, tangy, somewhat sweet, syrupy sauce that really enhances the roasted sweetness of the vegetables.
In about 40 minutes you too can enjoy this incredibly healthy, filling and flavorful meal. Do, try it!
- 1 cup Brussels sprouts, halved
- 1 cup peeled, diced carrots
- 1 cup peeled, diced parsnips
- 1 cup peeled, diced turnips
- 1 cup diced winter squash (I used cushaw, but you could use butternut, acorn or any other)
- 1 cup sliced cauliflower
- 1 cup sliced leek, washed and patted dry
- 1 tablespoon olive oil
- kosher salt and ground black pepper, to taste
- 1 -17 ounce package gnocchi, cooked according to package instructions
- ¾ cup balsamic vinegar
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh chopped rosemary leaves
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- Place all of the prepared vegetables in a large bowl, drizzle on the olive oil and toss to coat the vegetables.
- Pour the vegetables onto the baking sheet and spread out into a single layer.
- Sprinkle with kosher salt and ground black pepper.
- Place the baking sheet into the oven and cook for about 30 minutes, or until the vegetables are cooked to your desired softness.
- While the vegetables are cooking, prepare the gnocchi according to package instructions, drain through a colander into a large bowl, reserving the hot water.
- Also while the vegetables are cooking, in a small saucepan, over medium heat, combine the balsamic vinegar, maple syrup (or honey), Dijon mustard, garlic and rosemary.
- Using a whisk, combine until the mustard is incorporated into the liquid.
- Cook, stirring occasionally, until reduced by half, about 25 minutes.
- Remove from heat and allow to partially cool.
- Remove the vegetables from the oven and add them to a large serving bowl, dip the gnocchi into the reserved hot water for about 30 seconds, drain again and add to the bowl with the vegetables.
- Drizzle the balsamic reduction, to taste and toss to serve hot.