Roasted Winter Vegetable Medley
1 acorn squash, halved, seeds removed, and cubed
1 head of cauliflower, rough chopped (save the greens!!!)
Cauliflower greens, removed from stalk and rough chopped
1/2 bundle of kale, leaves removed from stalk and rough chopped
1 quart brussels sprouts, stalk trimmed and sprouts halved
4 baby potatoes, cubed
Dizzy Pig Cow Lick Seasoning
Preheat oven to 415 degrees.
Prep all of your veggies and if you're making as much as I did, you'll need 2 baking sheets, one for the greens and one for the rest of the veg.
On one sheet, evenly spread out vegetables, minus the kale & cauliflower greens. Drizzle with a good bit of olive oil, enough to well coat everything. You don't want them swimming in oil, but you need enough oil for them to caramelize rather than burn. Then season generously with the Cow Lick Seasoning. Toss the veggies to evenly coat each piece and place into the oven onto a lower rack to begin roasting.
Prep your kale & cauliflower greens the same way, and then let them sit tight, as you won't pop them into the oven until the other veggies have roasted for about 15-20 minutes. Place the sheet of greens into the oven onto a top rack and roast for 5-10 minutes, checking to make sure nothing is starting to turn into kale chips (if so, you may need more oil). Remove both sheets of veggies from the oven, and combine the greens onto the pan with the rest of the veggies, carefully tossing to mix everything up. Then place them all back into the oven to roast for another 15-20 minutes. Keep an eye on things, and turn veggies about every 5-10 minutes to allow browning on all sides. If after a full 40 minutes of roasting things are still not browning up and the squash is still not soft, then put them back in the oven and make them suffer longer! They'll be done when they look bronzed like the photo above.
This makes a ton, so it would be a great Thanksgiving side dish, or one to re-heat portions in the oven for a ready-to-go side dish for weeknight meals.