Roasted vegetable with chestnuts and caramelized onion

Serves

20 min

40 min

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This simple recipe has some cutting to it but after that It just goes into the oven to get that nice rustic roasting flavor.

Preheat oven to 425°.
Lay chestnut flat side down on a cutting board and use a knife to cut an "x" about 1/3 of the way through the chestnut.
Place chestnuts flat side down on a small baking sheet.
Pour 2 cups cold water into an oven proof pan then put that on another baking sheet and add it to the bottom of the oven directly below the chestnuts.
Place chestnuts on top shelf of oven.
Bake until skin peels 20 to 25 minutes.
Remove chestnuts from oven and cover with a clean kitchen towel.
Let cool 5 minutes before peeling.
Peel and cut chestnuts in quarters.
While chestnuts are baking… Cut Brussel sprouts and the eggplant into 1/4 inch pieces then slice mushrooms.
Add them to a big bowl and toss with the olive oil and thyme.
Brush a cookie sheet with olive oil, then spread the vegetables in a single layer.
Roast for about 30 minutes.
For the caramelized onion Peel and cut the onion in half then remove the middle core.
Slice the onion. In a medium pan add the olive oil and sugar then add the onion to the pan.
Sauté for about 8-10 minutes stirring occasionally until onions get golden brown.
Remove and put into a big bowl.
Using the same pan, add the balsamic vinegar and reduce to about half.
Once the vegetables and the onion are done, add them to the bowl with the onions].
Mix in a chestnuts and balsamic glaze then add salt to taste.