Roasted Vegetables with Balsamic Lemon Vinaigrette

Roasted Vegetables

with Balsamic Lemon Vinaigrette

Serves 50

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

Preparation

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.