Roasted Fall Vegetables are the perfect way to enjoy the vegetable bounty of fall!
Remember when I mentioned that we were planning a month-long trip to Paris? Well, we’re on our way! I’ll keep you up to date on our adventures, food and otherwise. And while we’re there, we’ll be in search of hidden gems to compile into a book. Hopefully it will be a great resource for your next trip.
Speaking of great resources, there were a few that we found especially helpful in planning our trip: two books and this post from Faith of An Edible Mosaic, .
We’ve been to Paris once before – a few days after September 11th. Yes, that September 11th. I told you about that experience in this post for French Onion Soup. We were just there for a week and saw so little. This time I hope to see, explore and taste as much as possible without missing out on the simple joie de vivre.
So, the books.
First, Beeta’s book – Paris: 7 Practical Tips to Know When Planning Your Trip to the City of Lights. Beeta is one of those people who just does things well and this book is a wonderful example. Guide books can be completely overwhelming. I can’t tell you how nice it was to start with a simple, 7-step starter – not to mention that it’s a mere $3. So if you’re planning a trip to Paris, or just want to dream about it, this is a must.
The second, I stumbled on in an article at The Kitchn, 10 Paris Food Secrets the Guidebooks Won’t Tell You About. I read the introduction below and immediately ordered the book (and started following the author’s blog, Paris Paysanne):
My Paris Market Cookbook is part guidebook and part cookbook, with seasonal recipes inspired by local produce and the people who grow and serve it. It’s also a book that gives a fresh look at the new face of Paris food, like specialty coffee roasters and microbrewers — artisans seeking to challenge the status quo. In other words, this isn’t your mother’s guidebook to Paris.
Once I received the book, I was further smitten by Emily’s approach to the book’s recipes, she says:
The selection of seasonal recipes that you’ll find in My Paris Market Cookbook were intentionally chosen because they require only a few ingredients, which can, for the most part, be easily found at your local farmers’ market.
Indeed. And I’d just so happened to pick up our CSA share on top of my usual unhinged shopping spree at the farmer’s market. So I had pounds and pounds of fall vegetables and no specific plan. Her recipe, Hearty Oven Roasted Root Vegetables was the perfect recipe-not-recipe for what I had. I say ‘not-recipe’ because it’s really just cubing up a bunch of vegetables and squashes, drizzling them with olive oil, seasoning them with salt and roasting them to glorious perfection, aka, about 50 minutes. (Similar to the method used for this Sweet Potato Hash and this Corned Beef Hash)
As you can see from the photo above, I wasn’t joking about the amount of vegetables I had. And, guess what? That was just one of two trays that I roasted **ahem**. Here was the assortment: heads of garlic, 3 varieties of eggplant, sweet potatoes, German butterball potatoes, Delicata squash, fennel bulbs, red torpedo onions, carrots and yellow, red and orange sweet peppers. But the beauty of this dish, you can use any variety of vegetables you like!
So make up a batch of this – eat it straight out of the oven then later maybe in a salad with farro and feta or tossed into some pasta, or cold straight out of the fridge! And I’ll be back soon with news from Paris! à bientôt!
Simple Roasted Fall Vegetables
- 1 head garlic top sliced off to reveal cloves
- 1 delicata squash halved seeded and sliced into 1-inch, half-round strips
- 1 eggplant cubed
- 2 fennel bulbs trimmed and cut into wedges
- 2 carrots cut into 1-inch chunks
- 1 sweet potato cubed
- 2 Yukon gold potatoes cubed
- 1 large purple onion cubed
- olive oil generous amount
- salt and freshly ground black pepper
Preheat oven to 400°F
Line a rimmed baking sheet with parchment paper.
Spread vegetables in an even layer on baking sheet, leaving the head of garlic cut-side up.
Drizzle vegetables, including head of garlic, generously with olive oil. Season with salt and freshly ground black pepper.
Bake for 40-50 minutes until tender and lightly brown. Squeeze roasted garlic cloves from their skins (be careful, they'll be hot!). Transfer vegetables and garlic cloves to serving bowl; season to taste with salt and freshly ground black pepper. Serve!