We’re still falling for fall here at Your Needle & Me. Blame it on the pumpkin spice, or Halloween, or the holidays which are coming faster and faster. (We saw Christmas displays going up in stores before the end of September!) Fall is harvest time, and the turning of the seasons, and falling leaves, and all those lovely things that make us want coziness and comfort food.
One of our fall favorites is Roasted Vegetables. There’s nothing that brings out the sweetness of root vegetables like roasting, and on top of that, it’s easy. And you know how we feel about easy.
The following recipe (and inviting photo) comes to us from delish. It’s a basic recipe that you can try as-is if you’ve never roasted veggies, or change up with different ingredients if you have. Other veggies that are great for roasting, but not mentioned here are: parsnips, Brussels sprouts, cauliflower, beets, and turnips, as well as other squashes and potatoes, including sweet potatoes. And if you can find prepared veggies that are pre-cut, then your cooking job just got a lot easier.
While the veggies are roasting, filling your kitchen with warmth and lovely aromas, you have a little more time to sew.
Roasted Fall Vegetables
- 2 lb. butternut squash
- 2 lb. red new potatoes
- 1 lb. medium red onions
- 1 lb. carrots
- 4 clove garlic
- 3 tbsp. olive oil
- Coarse salt
- ground pepper
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
- To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.
*Note: This recipe makes 12 cups of roasted veggies, enough to feed a crowd. It can easily be halved without loss of yumminess.