Last weekend we had few friends over for dinner and I’m sharing the menu below. Most of the dishes we serve at dinner parties are really simple wine food – Mike did the grilling (wild-caught salmon and also filet mignon, not pictured) for the main dishes and I did the apps and sides. I like things I can make ahead (like the caprese). Another one of my tips if you can’t make the full dish ahead is to prep as much as you can prior – for example, for the arugula salad, I toast the pine nuts ahead, grate the cheese, and zest the lemon and keep everything covered and fresh until time to assemble.
But trust me, you need this super-delicious roasted cauliflower recipe in your life! 😉🙌🏻
Winter Maple Roasted Vegetables
- 1 large sweet potato, about ½ lb., peeled and cubed
- 2 cups brussels sprouts, trimmed and halved
- ½ lb. small purple potatoes, quartered
- ½ lb. broccoli, trimmed into florets
- 1 shallot, sliced
- 2 tbsp. dried cranberries
- 1 oz. candied pecans, or roasted pecans
- 1 tbsp. fresh rosemary
- Extra virgin olive oil
- 1 tbsp. pure maple syrup
- Kosher salt
- Freshly ground pepper
Preheat oven to 425°F.
Combine sweet potatoes, brussels sprouts, purple potatoes, broccoli, and shallots in a large bowl. Drizzle with olive oil and maple syrup, and toss to coat.
Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable (you may need 2 baking sheets). Sprinkle with fresh rosemary, Kosher salt and pepper to taste.
Roast until vegetables are tender and have some charred bits on the edges (approx. 25-30 min). Use a spatula to flip vegetables mid-way through cooking.
Add in candied pecans and dried cranberries, and transfer to a serving dish.
Serve warm or at room temperature.
Here’s our full dinner menu:
I always pick up dessert from a local bakery, because who has the time?! Last but not least 100% don’t forget the dessert wine!
Here was our full wine menu:
xx — BB