Roasted Vegetables with Rosemary and Chocolate Sauce
Try this savory SoChatti dish with your favorite fall vegetables! It will be a great addition to your Thanksgiving table!
4 tablespoons olive oil
1 large red onion, quartered
2 zucchinis, sliced
2 yellow squash, sliced
2 white/or purple eggplants, sliced
2 parsnips, sliced
3 sweet potatoes
6 small red potatoes
4 carrots, sliced
2 sprigs of rosemary
3 tablespoons Olive Oil
3 to 4 ounces SoChatti chocolate
freshly ground black pepper
Step 1. Pre-heat the oven to 425 F.
Step 2. Start with two large bowls and two metal baking trays. Place 2 tablespoons of olive oil, one sprig of rosemary (the stem removed), and salt and pepper in each bowl.
Step 3. Chop the red onion, zucchinis, yellow squash, and white eggplants and place into one of the prepared bowls with olive oil.
Step 4. Then chop the carrots, both potatoes, and the parsnips and place into one of the prepared bowls with the olive oil.
Step 5. Toss the vegetables in each bowl to coat with the olive oil. Then pour each bowl onto a separate tray and roast until desired tenderness. (Roasted on different trays because the vegetables need different cooking times)
Step 6. Once the vegetables are roasted combine the two trays into a large bowl.
Step 7. In a small bowl combine your SoChatti, olive oil (3 tablespoons), and salt and pepper.
Step 8. Pour the SoChatti sauce into a decorative pitcher and/or directly onto your bowl of roasted vegetables.