These creamy roasted seasonal vegetables with pancetta are sure to be a family favorite. Vegetables are roasted with a creamy and cheesy topping along with salty pancetta that ties the dish together. And the beauty of this dish? It is suuuuper versatile, so you can use whatever vegetables are in season or that you have on hand! And…SPOILER ALERT…there’s a GIVEAWAY in this post!
So you know those dishes that are super versatile and that can be made with whatever you have on hand? Yeah, those are the best kind of dishes, and this is one of them. I’ll give a few examples of different vegetable combinations for different seasons. But first I have to tell you how surprised I was at how much everyone that tried this dish enjoyed it.
I was a little hesitant at first because this is a dish made out of vegetables, no starchy carbs like pasta involved. This dish is made by creating a yogurt-olive oil-garlic-Parmesan sauce and then spreading it over some veggies with little pancetta cubes and then baking it, and then adding a little cheese halfway through and baking it some more. It all bakes/roasts together creating these amazing creamy vegetables with salty pancetta pieces. My husband was raving about it after trying it, so I thought ok, let me see if his parents like it too. I brought some over to their house. His dad tried a few bites and nodded in silent approval and then covered the tupperwear container and put it in the fridge. No sooner had he closed the refrigerator door that he opened it back up and took out the container and started eating more. Happy with the response we left to go run some errands, and my mother-in-law texted me that they were going to have to fight over the leftovers because both of them wanted more! I was also told that I should put this dish in rotation lol.
As good as this dish is, I have to admit that I had a little help in it coming together. And that help came in the form of an amazing knife sharpener from KitchenIQ, the Diamond Edge 2. Cutting veggies is SO MUCH EASIER when you have a sharp knife. And I have to tell you, I never really even thought about kitchen knifes as an essential part of cooking (embarrassing to admit) until my husband and I got this amazing knife set as a wedding present a few years ago. After using ‘good’ knifes (aka sharp knives) I was hooked! But if you use your knives a lot like I do, they can become dull. Enter in this knife sharpener!
The Diamond Edge 2 Electric Knife Sharpener is designed to keep all cutlery in prime condition. It incorporates both mechanical and manual
sharpening elements, with a coarse electric stage for sharpening dull knives and a fixed-angle ceramic stage for final honing and quick touchups,
all of which insures professional results every time. The soft grip and non-slip feet make it safe and easy to use.
And guess what? I want you to have amazing sharp knives to make cooking just THAT much more enjoyable! So from now through December 31, 2014 just leave me a comment telling me what your favorite vegetable is to chop for a chance to win your very own Diamond Edge 2 Knife Sharpener!
And remember how I told you this dish is super versatile and can be made with any seasonal vegetables? Here are some suggestions of seasonal vegetable combinations that I am going to be trying:
- Butternut squash and cauliflower (as pictured)
- Potatoes and carrots
- Squash and parsnips
- Artichokes and ramps
- Fennel and spinach
- Corn and swiss chard
- Leek and kale
- Bell peppers and corn
- Sweet potatoes and turnips
- Kohlrabi and squash
- Brussels sprouts and squash
- Carrots and celery root
So grab a spoon and dig in to this deliciousness
- To make the sauce:
- 1 small container Stonyfield plain Greek yogurt 5.8oz
- 2 Tbs Extra virgin olive oil
- 2 Garlic cloves finely chopped
- 1 1/2 tsp Mediterranean sea salt or a combination of 1/2 tsp oregano, 1/2 tsp tyme, 1/2 tsp sea salt
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 Cup Parmesan cheese shredded
- For the vegetables -
- 2 Cups Cauliflower florets 1 large head of cauliflower chopped
- 2 Cups Butternut squash about 1 medium-large butternut squash peeled, seeds removed and chopped
- 4 oz Pancetta diced
- 1 tsp Salt
- 1 Cup Italian blend cheese shredded (or you could use Mozzarella cheese)
- Preheat oven to 400 and spray a casserole dish or oven safe dish with cooking spray and set aside.
- In a small bowl combine the Greek yogurt and olive oil, stir to combine. Add the salt, pepper, and Mediterranean sea salt and stir to combine.
- Clean and chop the vegetables and place them in the prepared baking dish. Next sprinkle the diced pancetta over the vegetables.
- Spoon/spread the yogurt mixture over the vegetables and then sprinkle the parmesan cheese over the vegetables and bake for half an hour.
- After half an hour remove the vegetables from the oven, turn the heat to 450. With a spoon turn the vegetables a few times, and then sprinkle 1 cup of Italian blend cheese over the vegetables and put back in the oven (it's ok if the oven hasn't reached 450 yet when you put the vegetables back in). Bake for another 15-20 minutes until the cheese is brown and bubbly in a few places. Remove from oven and allow to cool for 5-10 minutes before serving. It's ok if there is a little oil in the bottom of the roasting pan-depending on how fatty your pancetta is it will omit some grease while roasting. Spoon a few spoonfuls on a plate and enjoy!
I am honored to be a member of the Stonyfield Clean Plate Club. I received product for writing this post, but as always, all opinions are 100% my own.