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Roasted Vegetables with Maple Pancetta & Cranberries

December 18, 2014

Roasted Vegetables with Maple Pancetta & Cranberries 
Roberta Wennik, Edmonds
from KCTS 9 Cooks for the Holidays

Roasted vegetables are the perfect accompaniment to any holiday meal. This dish includes many of the holiday’s favorite flavors. It’s easy to make and doesn’t require much attention, giving you more time to work on the rest of the meal or enjoy time with your guests. Made with pancetta and herbs, these vegetables have a savory flavor, with a hint of sweetness from dried cranberries and maple syrup.

serves 8 to 10

2 large parsnips (about 1 pound total) 
2 large carrots (about 1 pound total) 
1 medium yam (about 3/4 pound) 
2 cups cauliflower florets
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/3 pound pancetta
3 tablespoons maple syrup (preferably real maple syrup) 
2 cups broccoli florets
1/2 cup dried cranberries

Preheat oven to 425 degrees. Line a 9 x 13-inch baking dish with aluminum foil to make clean-up easier. 
Peel the parsnips, carrots and yam. Cut the parsnips and carrots on the diagonal into 1/2-inch slices. Cut the yam into bite-sized cubes. Scatter these vegetables in the baking dish. Top them with the cauliflower florets. 
Drizzle the vegetables with the olive oil. Then sprinkle them with the salt, pepper, thyme and sage. Using either your hands or a pair of spoons, toss the vegetables to distribute the seasonings. Place in the preheated oven and cook for 30 minutes. 
Meanwhile, cut the pancetta into small cubes. In a medium skillet over medium-high heat, separate the pancetta and cook until brown and crispy. Remove from the skillet with a slotted spoon to a plate lined with paper toweling. Pat the pancetta with the toweling to remove as much fat as possible. In a small bowl, stir together the pancetta and maple syrup. 
After the vegetables have cooked for 30 minutes, add the broccoli, maple syrup-pancetta mixture, and the cranberries, stirring to incorporate. Continue to cook for about another 30 minutes or until vegetables have browned and started to caramelize. Season to taste with salt and pepper and serve.


Find more recipes from the KCTS kitchen.