Best Fall Vegetable Dish

The Chew, a TV show on ABC (in the Seattle area it's on KOMO 4 at noon, Monday-Friday) has become my company for lunch during the week.  The hosts, the recipes, the guests...all a great way to spend an hour each day.  They come up with such amazing food but if you've read this blog at all you know I'm a food dreamer, not a good cook.  I always say I'm going to try one of their recipes but up until tonight I hadn't followed through.

This last Tuesday, one of the guests on The Chew was Elizabeth Perkins.  She briefly mentioned she had been diagnosed with Type I diabetes (I believe it was 2005) and all that the diagnosis meant as far as eating changes, etc.  For the guest segment, Elizabeth chatted with Clinton Kelly and they cooked a favorite vegetable dish of Elizabeth's.  It sounded really yummy so I decided to try it tonight.  Aaron grilled steaks and I roasted vegetables and it was a MOST amazing dinner.  The steaks were grilled to perfection (no surprise there - my husband is a master at the grill) and the vegetables came out really, really good.  Not mushy, they had good flavor and a dish I was oh so very glad I tried.

Sorry for the horrible picture.  By the time I thought to take a picture, this was all that was left.  That bowl was full and there were only two of us.  Tell you how good it was?
I never did find the recipe officially posted on The Chew's website so I don't have a source.  A viewer posted the recipe in the comments and she didn't say where she'd found it, either.  I've re-typed it here and if anyone finds the original source of the recipe, please don't hesitate to comment.

Elizabeth Perkin's Roasted Veggie Recipe

1 Medium Onion
1 Sweet Potato
1 Parsnip
2 cups Brussel Sprouts
1 Granny Smith apple
1 Pear
1 cup of tart Cherries (pitted/can use canned)
1 tsp. Cinnamon
1/2 cup of Olive Oil
1 tsp. Rosemary
2 tblsp. Balsamic Vinegar
Bearnaise Sauce (Clinton Kelly added this.  It wasn't part of Elizabeth's original, I don't believe.  I
                                                    used this recipe)

Chop the onion, sweet potato, parsnip, brussel sprouts, apple & pear into equal sizes, about 1/4 inch thick.  Add the vegetables & fruit to the pan with oil and begin sauteing.

After the vegetables and the fruit have been softened up (about 5 minutes, maybe a bit more), add the cherries, cinnamon, rosemary & balsamic vinegar.  Saute a few minutes longer until the flavors have blended and the vegetables & fruits are soft.  Salt and pepper to taste.

Preheat oven to 350 degrees.  Transfer the medley into a slightly oiled casserole dish or any other dish you can cook in the oven an dput in the oven for 15 minutes or until gold brown on top.

Serve with bearnaise sauce.

Prepare for your tastebuds to dance the happy, yummy dance.  It's that good!


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