These Squash and Carrot Rosettes are the easiest, go to, set and forget dish you can take to a potluck / holiday dinner/ vegetarian convention. You’ll be welcome with open arms.
It’s officially Christmas Month! And if you’re like me, you’re either hosting a party, friendsgiving, Noche Buena or Christmas eve soon and need something to impress the jolly feasters. I love this time of year, its the time to come together and pull out all the stops! Take stock of this year and look forward to next year’s aspirations and accomplishments.
So this recipe is a little behind (sorry!), I actually meant it for Thanksgiving (hence the turkey) but it got lost in the humdrum of daily life.
Funny Story time…
I was invited to attend Thanksgiving dinner with Alicia’s family, extended family, and cousins galore. I was the unfamiliar guest in the very familiar environment ie: Enrique in Christmas with the Kranks, and the host, who loves food, asked me to make a dish for dinner.
Now these are food aficionados and the first thing I could think of to impress was Ratatouille’s signature dish at the end of the movie…(don’t judge me). So taking inspiration from Disney’s animated Thomas Keller dish, I set out to impress the future in-laws!
The process to make these is remarkably easy, and you don’t have to spend more than an hour in both preparation and cooking. Using a mandolin get your vegetables and slice them lengthwise as thin as you can. Things like zucchini and squash were malleable enough. But the carrots needed a peeler to take long strips that were thin enough to be rolled. If you’re using sweet potatoes, slice them thin and microwave them for 30 seconds- that will make them more malleable.
Once all the strips are sliced, stack them up and roll them tabacco style. They wont want to stay! That’s why two toothpicks help keeping them as they should. You can roast the toothpicks too and remove them later. After roasting, the rosettes will stay in place.
400 degrees for 10 minutes. Not a second more! it, since everything is sliced thin, the high heat cooks it really fast. Overcooking it turns the veggies to mush due to their high water content, so you want to avoid that.
While I didn’t get to meet everyone in the Thanksgiving party, the Rosettes made a lot of friends! And in this season, it’s all about making friends.
Tools you’ll want
These Squash and Carrot Rosettes are the best way to get your guest’s attention at a holiday party! They’re vegetarian, chock full of sweetness and flavor, and can stand by themselves.
1 yellow squash
1 sweet potato peeled
4 tbsp olive oil
salt & pepper
3 tbsp honey
Slice veggies thin with a mandolin.
Stack them and roll them up tobacco style. Skewer them with toothpicks.
On an oiled roasting pan, roast them in the oven at 400 degrees for 10 minutes.
Top with honey, salt & thyme leaves.
PS: Lets talk about the acorn squash for a sec! It’s like butternut squash’s friendlier cousin and so tender! If you roast it with thyme and olive oil for 12 minutes at 400 you’ll get the nuttiest, pumpkin flavored textured vegetable you can eat! Its a new favorite ingredient! You’ll see it soon again.