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!
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!
- 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
- 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 you can add more, if desired.
- Remove and transfer to a serving platter. Serve warm.
- Serves 6 to 8