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Roasting vegetables to be both fresh and familiar

The Columbian
Published: November 18, 2014, 12:00am

Tired of the same old sides at Thanksgiving?

We decided to come up with something both fresh and familiar.

This dish of roasted vegetables starts with classics — onion, butternut squash and corn — but mixes it up with a can of chickpeas and halved red grapes.

The chickpeas add a mild nutty flavor, as well as a pleasantly chew-crunchy texture.

The grapes offer a gentle sweetness that works so well not only with the rest of the ingredients in this dish, but also with all of the other traditional Thanksgiving offerings.

Roasted Grape Succotash

Start to finish: 45 minutes (10 minutes active); Servings: 8

1 medium red onion, diced

2 cups peeled and cubed butternut squash ( 1/2 -inch cubes)

16-ounce bag frozen corn kernels, thawed and patted dry

15-ounce can chickpeas, drained, rinsed and patted dry

2 cups red grapes, halved

Olive oil

Kosher salt and ground black pepper

Balsamic glaze, to serve

Crumbled goat cheese, to serve

Heat the oven to 450 degrees. Line a large rimmed baking sheet with foil.

In a large bowl, combine the onion, squash, corn, chickpeas and grapes. Toss with several tablespoons of olive oil, so everything is well coated. Sprinkle with salt and pepper, then spread evenly on the prepared baking sheet. Roast for 35 to 40 minutes, stirring several times, or until everything is browned and tender.

Pile into a serving dish and drizzle with balsamic glaze. Sprinkle with goat cheese. Serve hot.

Per serving: 220 calories; 60 calories from fat (27 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 35 g carbohydrate; 5 g fiber; 13 g sugar; 6 g protein; 310 mg sodium.

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