Roasted Autumn Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
When I was on an extended road trip, I made this up for a one-pot meal I could make in a hostel kitchen. It takes a fair amount of chopping, but once it's in the oven there's nothing to do but relax and enjoy the amazingly delicious, sweet smell of roasting autumn vegetables. Read more . Don't fret if you don't have exactly the vegetables I suggest. Just make a varied selection you think will work together and you will most likely be delighted by the results. You can use this as a side dish with a meat dish. Or you can just enjoy this hearty, flavorful vegetable dish on its own. I've made this in many variations, both vegan and with goat cheese, spicy and mild, with steamed kale mixed with the roasted vegetables at the end, or without, and with many different combinations of roasted vegetables, with and without squash, with and without garlic. It's always delicious. The onions, shallots, and garlic carmelize in the oven and add wonderful flavor to the other sweet, delicious vegetables, laced with herbs. The goat cheese is nicely sour against the sweetness of the roasted vegetables, and the slight bitterness of the kale also adds a pleasant contrast when used. In all combinations, it's always a reminder of the wonderful bounty of autumn. Ingredients:
1 large sweet potato ( garnet yam or other), peeled and chopped into bite-sized pieces |
3-4 medium red or yukon gold potatoes (or 1 russet potato, peeled), chopped into bite-sized pieces |
1 acorn or butternut squash, or 2 delicata squash, peeled, seeded, and chopped into bite-sized chunks |
1 large yellow onion, chopped fine |
2-3 shallots, chopped fine |
about 5 garlic cloves, coarsely chopped |
olive oil |
freshly ground black pepper |
salt |
some fresh thyme and rosemary, chopped (or a few pinches of dried, crumbled between your fingers) |
red pepper flakes (optional), to taste |
optional: 1 bunch kale |
optional: goat cheese (6-8 ounces) |
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Assemble all vegetables except kale in large baking pan, drizzle generously with olive oil, sprinkle with pepper and salt, herbs, and red pepper flakes to taste. Toss together until thoroughly covered with olive oil and herbs. Bake until vegetables are fork-soft, about 45 minutes.
2. If using kale, prepare it while the other vegetables are roasting. Clean it, remove tough stems, and tear the leaves into bite-sized pieces. Steam it for about 10 minutes until tender, then drain.
3. When other vegetables are soft, if desired, mix steamed kale in with the rest of the vegetables. If adding goat cheese, crumble over the top of the vegetables and place under broiler until the goat cheese is melted and slightly browned, about 5 minutes.
|
|