now is the time to make these savory oven roasted root vegetables.
I was in Virginia last week with my Mom. She had a wedding to attend and I was hoping to do a little rummaging for blog props, like bread boards and rustic looking flatware at the junk/antique stores in her area. We arrived when fall was at it’s peak in the Tidewater area. The red, yellow and orange leaves were in all their glory and there was a pleasant nip in the air. Not vortex cold, but definitely chillier than our “cold” days in South Florida. For me, it was a novelty.
Subsequently, our trip slapped me into autumn and I realized that I haven’t done very many fall vegetable dishes. Oh sure, there was the stuffed acorn squash and mashed cauliflower, but not the plethora of fall vegetables appearing frequently on the tables of other cooks who aren’t obsessed with cooking “one month out” so as to always be a little ahead of her blog posts. Yes, we ate that brined roast turkey in early October.
I was resolved to rectify my misstep. And why not – these vegetables practically jumped into my basket at Trader Joe’s.
There is something about roasting vegetables that transforms them from “meh, okay” to sublime!
Maybe it’s the way the onions get sweeter, or potatoes get crispy. Fennel goes from harsh licorice-y taste, to a soft, mild hint of anise.
Squash, which always smells musty to me upon cutting into it, becomes fragrant — in a good way. And carrots, which I love raw or cooked, take on a sweet/savory/caramelized vibe.
I like the pine-y flavor of rosemary and lemon-scented thyme with these vegetables, but sage or marjoram would work well too.
A yummy blend of fall vegetables!
- 1 delicata squash sliced into 3/4 inch rounds, seeded
- 1 fennel bulb chopped into 3/4 inch pieces
- 1 onion chopped into 3/4 inch pieces
- 3 carrots I found purple, white and orange carrots at Trader Joes, chopped into 3/4 inch pieces
- 4 red skinned potatoes chopped into 3/4 inch pieces
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 6 tablespoons olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Preheat oven to 475 degrees.
Cut parchment paper to fit two large baking sheets. Divide vegetables amongst the baking sheets and coat each with 3 tablespoons olive oil. Sprinkle each with half the rosemary, thyme salt and pepper.
Toss with your hands until vegetables are coated with olive oil, herbs and spices. Arrange vegetables in a single layer on each baking sheet. Bake in the oven for 18-20 minutes until tender.