Nothing is better this time of year than roasted seasonal vegetables.
Yum. (Sorry for the poor photo)
Here’s what you need:
1 red onion-cut into 1 inch pieces
1/2 of a medium butternut squash-peeled, seeded and cut up into 1 inch pieces
1 large sweet potato
2 russett potatoes
3-4 large carrots
5 garlic cloves
3 tbs. extra virgin olive oil
1 tsp. thyme
1 tsp rosemary
1 tsp. sea salt
dash of pepper
This is very simple. Heat the oven to 450 degrees. Chop up all the vegetables. Crush garlic cloves (but keep them whole). You will probably need 2 baking sheets. Drizzle 1 tbs. of olive oil on the baking sheets. Spread vegetables out evenly on the baking sheets. Drizzle the remaining amounts of olive oil over the vegetables. Add the thyme, rosemary, salt and pepper. Mix it up with the vegetables to disperse flavor. And bake for about 20 minutes, or until the potatoes are looking golden brown. Check on your veggies every 5 to 10 minutes, moving them around with a spatula to make sure they get cooked evenly.
Cooking away (this is when the neighbors start wondering what that lovely smell is)
Have a lot left over?
Roasted Fall Vegetable Soup
You need:
roasted fall vegetables
apple cider
warm water
All you have to do is take your leftovers, throw them in a food processor or blender, add a splash of warm water and a splash of cider and blend away! This is the best take on butternut squash I have ever made (except for my mom’s-which is coming soon).
