During the Fall growing season, I always wait with anticipation as the first vegetables of the season begin to appear in the market. You know the ones, butternut squash, kale, cabbage, brussels sprouts, turnips and, my personal favorite, the precious orange gourd, Pumpkins! I often get so excited about the fall harvest, that I over-purchase and over-estimate my availability to prepare all of the soups, slaws and casseroles I have unbelievable recipes for…so what to do?
My favorite “go-to” and healthier option, is roasting. You can ask anyone in my family, I’ll roast any vegetable just to avoid the ultimate doom of having it tossed in the garbage because my time-management skills need honing! So sharpen up your best chef’s knife, pull out a good cutting board and start chopping.
The recipe that follows is merely a suggestion and is in no way intended to limit the possibilities. Trust me, when you bite into that savory, sweet caramelized goodness for the first time, you’ll have dreams about what other fabulous veggie combinations you can roast next.
Roasted Brussels sprouts, turnips and sweet potatoes
2 tbsp. Olive Oil
1 cup (or more) of each vegetable, cubed (I never measure…the more the merrier!)
2 to 3 cloves of garlic, chopped (time saver: buy the pre-chopped)
1/4 teasp. Ground Sage
1/2 teasp. Rosemary
Salt and Pepper to taste (just eyeball it!)
Wash and chop your veggies into bite sized pieces. I prefer not to peel my sweet potatoes or turnips. It’s an added time saver, but you may want to and it’s fine…it’s your world! Then, line a large cookie sheet with non-stick aluminum foil. This will save clean up time later and it keeps your baking sheets looking like new. You can mix the above ingredients thoroughly in a bowl or in a ziplock bag (again, quick clean up!). Bake at 350 degrees for 20 minutes. Remove from oven, stir and bake for another 10 to 12 minutes or until fork tender.
I can’t help but eat some of these delectable morsels right away, fresh from the oven. If you don’t use them all in one meal, refrigerate leftovers in an airtight container and reheat them for lunches or dinners throughout the week. I also do this with green beans, eggplant, onions, apples, there are endless combinations.
Here's another helpful hint, if you plan to roast butternut squash or pumpkin, leave the peel on and slice them in half or in quarters. Remove the seeds and add the seasonings and olive oil on the fleshy side. Place them, skin side down, on a lined baking sheet and bake for about 30 minutes. After, let them cool, remove peeling and chop to desired size. Enjoy!
Get creative and let me know what combinations you come up with by adding a comment below.