Sharon Case's Roasted Vegetable Recipe

Impress your guests with a delicious assortment of winter vegetables, courtesy of the Y&R star.
Posted on Dec 14, 2016 | 10:40am
Sharon Case's famous roasted vegetable dish is a favorite in her house and for good reason! Hearty, crispy, and with just the right amount of sweetness, these veggies are far from boring.

This year, serve up a heaping serving of The Young and the Restless star's side and watch as your guests keeping coming back for more. 

Sharon's Roasted Vegetable Recipe

Ingredients:

4 medium carrots (3/4 pound), peeled and sliced 1/4-inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4-inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds), peeled, seeded, and cut into 1-inch cubes
1 pound Brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/4 cup pecans
Kosher salt
Freshly ground black pepper
2 tablespoons minced ginger
1/3 cup pure maple syrup 

Directions:
  • Preheat oven to 425
  • In a large bowl, toss carrots, parsnips, squash, and Brussels sprouts with olive oil, nutmeg, salt, and pepper
  • Spread the vegetables on two large baking sheets and roast for 30 minutes, until the vegetables begin to brown
  • Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well
  • Continue to roast the vegetables for 25 minutes longer, until they are tender and golden
  • Scrape the vegetables into a bowl and serve hot or at room temperature
 


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