Roasting root vegetables together creates a rich, savory-sweet medley for the senses that will wrap you up like grandma’s quilt on a cold autumn evening.
Roasted Fall Vegetables
This recipe reflects my current preferred mix, but you can change up the veggies to suit your tastes. (A word of advice: don’t leave out the sweet potatoes.) Once roasted, these veggies can be served as a side dish or a main entry, or used as an ingredient in a multitude of other dishes, from soups to pan-fries to my all-time favorite – pot pie!!
Author: Renée ♥
Recipe type: Basic
- 2 medium russet potatoes
- 1 very large or 2 medium sweet potatoes
- 1½ cups fall squash (acorn, pumpkin, or butternut all work nicely)
- 1 large sweet onion, cut in half & sliced lengthwise
- 4 medium carrots
- 5 cloves garlic, sliced very thin
- 1 Tbsp chopped fresh thyme or ½ teaspoon dried thyme (Use fresh. Really)
- 2 Tbsp olive oil
- Kosher salt & pepper
- 1 cup vegetable stock
- **All veggies except onions & garlic should be peeled and cut into ¾-inch cubes
- Heat the oven to 425 degrees F. Spray a 17 x 11-inch pan with the cooking spray. (I use a large glass roasting pan.)
- Toss all ingredients with oil in the prepared pan and season with salt & pepper. Roast the vegetables for 30 minutes. Pour the soup stock or broth over the vegetables and stir.
- Roast for 30 minutes more or until the vegetables are fork-tender.
- This will serve about 12 people as a side dish - just adjust the amounts according to your needs.
Originally published on my blog Sock Monkey for Vegan Mofo 2011.
Serving size: 1 cup Total Calories: 194 Total Fat (g): 5 Saturated fat: 1.5 Carbohydrates (g): 36.5 Sugar (g): 6 Sodium (mg): 217 Fiber (g): 6 Protein (g): 4 Cholesterol (mg): trace
I'm a writer, music maker, artist, and proud Native Portlander. In my spare time, you can find me writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with my talented singer-husband.