Roasted Brussel sprouts and delicata squ

I was invited to my neighbor's house for a holiday party. She was

vegan, so I decided to throw something together that was both full

of vegetables and packed with flavor. While it may seem difficult

to avoid using dairy or meat products to make a dish flavorful, I

have found that there are ways to make vegan cuisine just as

delicious. I work on an organic vegetable farm in upstate

New York, so I have the luxury of having access to endless

amounts of delicious veggies. When working with seasonal

vegetables, I like to place an emphasis on creative but simple and

easy cooking techniques. This dish is a great way to impress your

friends without having to splurge on fancy, expensive ingredients.

This group of recipes will be prepared individually and then mixed

together at the end with the vinaigrette.

Brussel Sprouts

  • 2 cups Fresh Baby Brussel Sprouts

  • 1 Tbsp Salt

  • 3 cups Water

  • 2 tsp Olive Oil

  • Salt and Pepper To Taste


  • Bring water to a rolling boil with 1 Tbsp of salt.

  • Add Brussel sprouts to water and blanch for 3 minutes. Strain and place in an ice bath to stop cooking. Strain and set aside to dry.

  • Heat a large sauté pan on high heat until almost smoking. Place half of the brussel sprouts in the pan. Shake pan and let them rest for 10-15 minutes.

  • Add 1 tsp of olive oil, salt and pepper to the pan, shake and let them rest for 10-15 seconds at a time. They are done when the brussel sprouts are charred all-around. Set aside to rest. Repeat same steps for the second half of the brussel sprouts.

Roasted Delicata Squash and Kohlrabi

  • 1 Medium Delicata Squash, cleaned, cored and cut into half-moons

  • 1 Medium Kohlrabi, cleaned, Peeled, and cut into medium-dice

  • 2 Tbsp Olive oil

  • 1 tsp Salt

  • 1/2 tsp Black pepper


  • Preheat oven to 400 deg F.

  • Combine all ingredients in a mixing bowl. Place on a sheet tray.

  • Roast in oven for about 20 minutes or until vegetables are fork tender and have some color on them. Allow them to cool completely before mixing with other vegetables.


Boiled Beets

  • 3 Medium beets - Washed, not peeled

  • 4 Cups of cold water

  • 2 Tbsp Salt


  • Place the beets in cold water with salt in a large sauce pot. Bring to a boil.

  • Lower heat to a simmer, cook for 1 hour, covered, until the beets are fork tender.

  • Remove from heat. Peel the skin off while they are warm. Set aside to cool.

  • Remove the top and bottom with a sharp knife. Cut in half from top to bottom. Turn over on flat side and cut half moon slices into 1/8 inch pieces. Set aside.

Mustard Vinaigrette

  • 4 Tbsp Red Wine Vinegar

  • 1 Tbsp Dijon Mustard

  • 6-8 Tbsp Olive Oil

  • 1 tsp Salt

  • 1 tsp Black Pepper

  • 1/2 tsp Sugar


  • Place all ingredients except the oil in a large mixing bowl. Whisk together until combined.

  • Slowly pour in the oil while whisking very fast and steady to emulsify the dressing.

  • Season to taste with salt and pepper.

  • Lastly, combine all of the ingredients together with a small amount of the vinaigrette. Mix in a bowl until desired taste, season with salt and pepper or more vinaigrette. As an option, add any pickled vegetables as a garnish. Pickled fennel, onion, or radish are some of my favorites. Serves 4-6 portions. Enjoy!

Farm Fresh Holiday