Roasted winter vegetables with cheesy polenta from EatingWell in Season: A Farmers' Market Cookbook by EatingWell Editors and Jessie Price

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Accompaniments: Bold winter greens salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth for vegetable broth.

  • Christine on December 02, 2013

    This was a really delicious vegetarian dinner. I loved the rosemary in the polenta -- and this was my first time making it so was happy to realize just how easy it is. I used a red onion which I think went perfectly with the other veggies and I used a little extra oil because in my experience 2 Tbsp is just not enough to (lightly) coat such a large amount of vegetables. Next time, I think I would start the butternut squash roasting about 10 minutes before adding the cauliflower and onion to the mix because I really would have liked to get it more caramelized, but couldn't without burning the rest. Still a very successful dish that I would be happy to make again.

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