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
Ingredients
- 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
Instructions
- 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!
Roasted veggies are really one of life’s simple pleasures and yours look fantastic! I hope you had an amazing trip, it sure sounds like you did!
Thank you, Sonali! Yes, we’re having an amazing time so far…xo
Very nice! I love roasted vegetables during this season!
Thank you, Sabrina! I agree…
Oh Marissa, I’m telling you….you have a brilliant knack for making fresh produce absolutely tantalizing to the senses! Seriously! I’ve never wanted a bowl of roasted veggies so bad!
As for your trip, I am SO excited for you!! I’ve been to Paris for a week and I’ve been to Paris for 1 month….and the month definitely beats any other short visit! You just get to experience so much and truly absorb French culture (and food, literally…hehe!) – I’m sure you guys will have an unforgettable experience! Thank you so much for sharing my eBook with your readers – that was so kind of you and is much appreciated. I’m glad you found the book useful! Lots of love and well wishes sent your way – can’t wait to follow on Instagram! XO <3
You are the sweetest, Beeta. Thank you! And thank you for writing such a helpful guide! xo
Cannot wait to hear all about your Paris adventure – hope y’all have a wonderful trip Marissa!
Roasted veggies are the bommdiggity!
haha, thank you Shashi!!
I’m a massive fan of roasted veggies, Marissa, and usually have them with baked salmon. Works so well. I tend to be a bit boring with the veggies I use, though, so love your ideas here. Just so happens I have a bulb of fennel in my fridge that really needs eating up, so you’ve given me some inspiration for tonight’s dinner!
Oh, and of course have a wonderful trip! I was in Paris for a few days just this past summer and so could have done with your tips then!
Thank you, Helen! I love your idea of having them with salmon – I’d probably even bake them at the same time, maybe even on the other end of the baking sheet. 🙂
I LOVE this recipe ! This is my favorite kind of recipe…Easy and super flavorful!!! A Marissa specialty 🙂 Can I please tell you… I AM SO JEALOUS!!!! 1 month in Paris?!? Please bring me in your suitcase…I promise I’m quite bendy and I will fit in there well 🙂
Hop on in, Mila! Let’s go… 😉
I’d love these veggies over rice, pasta, or just on their own! Deliciousness 🙂
Absolutely, I agree! Thank you, Medha.
I could live on roasted vegetables. When I roast them in advance for a recipe I have to watch myself that I don’t eat too many. I love Paris. I look forward to the wonderful bits of the city that we all know and I never miss the out of the way spots like Rue Cler for shopping and breakfast.
I know what you mean, Maureen. It’s so hard not to just snack, snack, snack on them fresh out of the oven. We had lunch on Rue Cler yesterday, it was wonderful!!
Paris, for a whole month?! I’m so jealous! I hope you have a great time and can’t wait to hear about your food and fun adventures. I will have to pick up the books you recommended because I’m taking my nephew to Paris for his graduation in June. Although I’ve been there 3 times before, it has been awhile.
Oh wonderful! Yes, I think you’ll find both books well worth having.
Have a wonderful time Marissa! I hope that you have a great time and I can’t wait to hear more about your trip! 😀
Thank you, Lorraine. And, I bet you’ve spent a lot of time in Paris. If you had one place to visit here, food to try, or ?? what would it be? I’m making a to-do list from people I trust. xo
So jealous!!! I’ve been to Paris once, but it was only for a few days, so obviously I didn’t even begin to explore all there is to see! Have so much fun!
Thank you so much, Nicole!
HI Marissa! What a beautiful and bountiful dish! Roasting is my favorite way to cook vegetables. What a wonderful trip! My brother in law and his wife went to Paris a few years back and rented a small apartment (over a market). They would explore all day, stop at the market and have simple suppers. Enjoy!
Thank you, sweet friend!
I am so excited for you about your trip to Paris!!! I hope you have an incredible time…and thank you so much for linking to my post, I’m glad it was helpful!
I love roasted vegetables, they are one of life’s simplest pleasures, aren’t they? xoxo
It was so helpful, Faith!! Thank you, thank you! xoxoxo