with Balsamic Lemon Vinaigrette
48 Baby Beets, trimmed and peeled.
12 Medium to Large Yams or Sweet Potatoes
10 pounds Acorn Squash, unpeeled, quartered lengthwise, seeded, cut crosswise into ½ “ thick slices
5 pounds Brussels sprouts, trimmed, halved lengthwise
3 pounds Red Onion, sliced 1/3“ thick
10 tsp chopped Fresh Rosemary or 1 tsp dried
20 TB plus 5 tsp EEOO
5 head of garlic, top trimmed ½ “, trimmed
Juice of 5 lemons and zest
Preheat oven to 450 f. Cook beets in medium pot of boiling water until almost tender, about 15 minutes. Drain. Transfer beets to a large roasting pan. Add sweet potatoes, squash, Brussels sprouts and rosemary to pan. Drizzle with the 8-10 TB EEOO, salt and pepper generously and toss to coat.
Place garlic head, cut side up, on a small piece of foil and drizzle with 4-5 tsp EEOO. Wrap in foil. Place in roasting pan with vegetable. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Un-wrap the head of garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 12-15 TB EEOO in a small bowl. Season with sea salt and fresh ground black pepper. Vegetables and dressing can be made 8 hours ahead. Chill vegetables; Let dressing stand at room temp. Re-warm vegetables before service and toss with dressing to coat.