Casseroles/ Vegetable Sides/ Vegetarian Recipes

Roasted Sweet Potatoes, Yellow Squash, Brussels Sprouts, Cauliflower with Italian Ham

Roasted Sweet Potatoes, Yellow Squash, BrusselsSprouts, Cauliflower with Italian Ham by 2sistersrecipes.com

Roasted Sweet Potatoes, Yellow Squash, Brussels Sprouts, Cauliflower with Italian Ham.   A medley of sweet potatoes, brussel spouts, yellow squash, carrots and cauliflower are easily oven roasted with olive oil, onions and chopped prosciutto until the vegetables are tender and golden then topped with Reggiano Parmigiano cheese making this casserole a fabulous choice for any autumn or winter dinner, and maybe even Thanksgiving!


Casseroles are everyone’s favorite dishes on Thanksgiving, whether you are making a few different kinds of casseroles or just bringing one as a guest.  They are extremely easy to make, bake and serve!

The key ingredient in this one is the Italian prosciutto which gives the vegetables a subtle, smoky flavor while not being overpowering.  And, since everyone LOVES cheese on a casserole, the addition of Parmesan cheese adds more flavor without adding a lot of fat and calories.

A win-win for everyone, don’t you think?

 

Unlike any other casserole dishes for Thanksgiving, this one is packed with colorful vegetables adding tons of vitamins A,C and K, beta carotene and minerals along with aromatic flavors.  Perfect casserole for any entree!

Since Thanksgiving is around the corner, this casserole is practical and convenient, and a healthy alternative especially since it doesn’t contain the heaviness of creams and sugars nor their extra calories.

 

Save all the creams and sugars for desserts!

Have a great weekend  Ciao!
xo Anna and Liz

 

Roasted Sweet Potatoes, Yellow Squash, Brussels Sprouts, Cauliflower with Italian Ham
  • 2 large sweet potatoes, peeled and chopped
  • 3 yellow squash, rinsed and chopped
  • 1 small basket small Brussels sprouts, cleaned, sliced in halves
  • 4 carrots, peeled and chopped
  • 2 small yellow onions- chopped
  • 1 small cauliflower- discard cord, florets chopped
  • 4 ounces sliced prosciutto -chopped into pieces
  • 2 Tbsp. olive oil, and extra
  • 1/2 tsp. garlic powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • fresh cracked pepper to taste
  • 3 Tbsp. butter – sliced into pieces
  • 1/3 cup grated Reggiano Parmigiano cheese
  • olive oil cooking spray
Preheat oven to Roast 375 degrees. Spray a large roasting pan with cooking spray.
Scatter all the vegetables, season on top with garlic powder, crushed red pepper flakes, salt and pepper.  Drizzle over them with olive oil and scatter pieces of prosciutto and butter on top.
Roast in the oven for 20 minutes.  Gently, pull the pan out a little and shake the pan to flip the vegetables over, or use a spatula to turn them over.  Then continue to roast for additional 15 to 20 minutes, or until the vegetables are golden brown and tender.
Turn off oven, and scatter on top with grated Parmigiana cheese. Place them back into the oven for 1 to 2 minutes more until the cheese has slightly melted on top. The cheese will be transparent on top, but if you prefer you can add more.
Remove and transfer to a serving platter. Serve warm.
Serves 6 to 8
Roasted Sweet Potatoes, Yellow Squash, Brussels Sprouts, Cauliflower with Italian Ham
Author: 
Recipe type: Side Dish / Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
  • 2 large sweet potatoes, peeled and chopped
  • 3 yellow squash, rinsed and chopped
  • 1 small basket small Brussels sprouts, cleaned, sliced in halves
  • 4 carrots, peeled and chopped
  • 2 small yellow onions- chopped
  • 1 small cauliflower- discard cord, florets chopped
  • 4 ounces sliced prosciutto -chopped into pieces
  • 2 Tbsp. olive oil, and extra
  • ½ tsp. garlic powder
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. salt
  • fresh cracked pepper to taste
  • 3 Tbsp. butter - sliced into pieces
  • ⅓ cup grated Reggiano Parmigiano cheese
  • olive oil cooking spray
Instructions
  1. Preheat oven to Roast 375 degrees. Spray a large roasting pan with cooking spray.
  2. Scatter all the vegetables, season on top with garlic powder, crushed red pepper flakes, salt and pepper. Drizzle over them with olive oil and scatter pieces of prosciutto and butter on top.
  3. Roast in the oven for 20 minutes. Gently, pull the pan out a little and shake the pan to flip the vegetables over, or use a spatula to turn them over. Then continue to roast for additional 15 to 20 minutes, or until the vegetables are golden brown and tender.
  4. Turn off oven, and scatter on top with grated Parmigiana cheese. Place them back into the oven for 1 to 2 minutes more until the cheese has slightly melted on top. The cheese will be transparent on top, but you can add more, if desired.
  5. Remove and transfer to a serving platter. Serve warm.
  6. Serves 6 to 8
Notes
If the vegetables seem a little dry just before serving them, you can lightly drizzle on top with some extra virgin olive oil.

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11 Comments

  • Reply
    Sue/the view from great island
    November 11, 2016 at 3:04 pm

    This is such a glorious dish, I often eat roasted veggies all by themselves for dinner…and the touch of prosciutto is genius 🙂

    • Reply
      annaliz
      November 11, 2016 at 8:33 pm

      Thank you Sue! Have a great weekend!
      Xo

  • Reply
    Sandra
    November 11, 2016 at 3:22 pm

    Roasted vegetables in one of my favourite dishes and with the addition of sweet potatoes. This is a real keeper for me!

    • Reply
      annaliz
      November 11, 2016 at 8:37 pm

      We agree, we made this so many times and with different veggies but it's always better with sweet potatoes added in there.

  • Reply
    Tricia Buice
    November 13, 2016 at 2:15 pm

    I agree with Sue's comment – we eat roasted vegetables often but the addition of prosciutto has my attention! So pretty to – thanks Anna and Liz!

  • Reply
    annaliz
    November 13, 2016 at 10:29 pm

    Thank you Tricia !! Have a good evening!

  • Reply
    SavoringTime in the Kitchen
    November 13, 2016 at 10:41 pm

    This sounds absolutely wonderful! It seems I turn up my nose if veggies aren't roasted these days 🙂 Love the prosciutto addition!

    • Reply
      annaliz
      November 13, 2016 at 10:56 pm

      Thank you Sue, same with us ! We love roasting them and hope you'll try adding the prosciutto too!

  • Reply
    scrambledhenfruit
    November 18, 2016 at 4:07 am

    Love the prosciutto in these beautiful vegetables! This is a side dish that I wouldn't feel guilty about eating. Roasting seems to bring out flavors that other methods of cooking can't. Delicious! 🙂

    • Reply
      annaliz
      November 18, 2016 at 4:18 pm

      We feel te same way! My husband encourages me to add te prosciutto to many dishes like this, and we have been hooked for years. Thanks and have a great weekend!!

  • Reply
    10 Favorite Thanksgiving Sides - 2 Sisters Recipes by Anna and Liz
    November 21, 2017 at 1:28 pm

    […] 10.  Roasted Sweet Potatoes, Yellow Squash, Brussels Sprouts with Italian Ham […]

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