Roasted Vegetables with an Orange-Rosemary Glaze

This side dish is redolent of fall flavors with roasted squash, Brussel Sprouts, and broccoli and dressed with an orange-rosemary glaze. This recipe can be served warm as a side dish or chilled as a salad.

It’s also gluten free and vegan friendly, perfect for Thanksgiving take-overs!

• 1 small butternut or kabocha squash
• 1 large crown of broccoli
• 1 lb. brussels sprouts
• 4-5 shallots or 1/2 red onion
• 1 cup red grapes
• 1/3 cup pecan halves
• 1 cup orange juice
• 2-3 cloves garlic
• 1 sprig of rosemary
• 1 teaspoon of cornstarch blended with 1 tablespoon of water
• a few grindings of black pepper
• 1/2 teaspoon sea salt

1.  Crush the garlic and add it to a small saucepan along with the orange juice and rosemary. Boil for 5 minutes to incorporate the rosemary and garlic flavor and reduce the dressing slightly. Strain and stir in a slurry of cornstarch and water. Simmer the glaze until it is thickened, add 1/2 teaspoon of salt and a few grindings of black pepper.
2.  Peel and cube the squash into 1/2 inch pieces. Wash and trim the Brussel sprouts and slice in half lengthwise. Cut the broccoli into 1 in pieces. Roughly chop the shallots and/or red onions.
3. On a foil lined baking sheet, place the sprouts cut side down and scatter the squash. Roast at 400 for 15 minutes. Add the broccoli and the shallots or onions and roast for another 30 minutes until the vegetables are crispy on the outside and tender inside.
4.  Slice the grapes, chop the pecans and place in a large mixing bowl. Add the rest of the vegetables and the reserved dressing. Toss until thoroughly incorporated and turn into a serving bowl. Taste and adjust the seasonings. Serve warm or chilled as a salad, re-tossing just before serving.

• Gluten free and vegan friendly.
• Serve warm or chilled.
• Can be made ahead.
• 4-6 servings.