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Side Dish
American French Italian
4-6
15 minutes
30 minutes
A vibrant medley of roasted rainbow carrots, butternut squash, and pearl onions served with a luscious vodka cream sauce infused with garlic, crushed tomatoes, and fresh basil—perfect for a bold, comforting side dish.
2 pounds Rainbow Carrots – ends trimmed; thinly sliced
1 Butternut Squash – peeled; seeded; thinly sliced
1 (8oz) container Melissa’s Assorted Pearl Onions – Note: There are easy peeling instructions on the inside of the package lid.
2 tablespoons Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 tablespoons Extra Virgin Olive Oil
3 cloves Melissa’s Peeled Garlic – thinly sliced
½ teaspoon Crushed Red Pepper
1 (28oz) can Crushed Tomatoes
½ cup Vodka
1 cup Heavy Cream
¼ cup Fresh Basil – cut into ribbons
Preheat the oven to 425ºF.
In a bowl, toss together the carrots and the next 5 ingredients. Place them, in a single layer, on a baking sheet and place in the oven. Roast until golden brown and tender, about 15 minutes.
Meanwhile, make the vodka cream sauce. In a saucepan, heat the olive oil and sauté the garlic and pepper flakes for 30 seconds. Add the tomatoes and sauté, stirring occasionally, for 5 minutes. Add the vodka and cream and simmer for 10 minutes. Remove from the heat and stir in the basil.
To serve, pour the sauce into the bottom of a serving platter and top with the roasted vegetables.
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