Roasted Fall Vegetables
This is a recipe-not-recipe. :) Use any fall vegetables you like! Parsnips, turnips, celery root, Butternut squash, Brussels sprouts....you name it!
Servings: 8 people
Ingredients
- 1 head garlic top sliced off to reveal cloves (recipe note #1)
- 1 delicata squash halved seeded and sliced into 1/2-inch wide half-rounds
- 1 medium eggplant cut into 1/2-inch cubes
- 1 large fennel bulb top trimmed and bulb halved lengthwise, then cut into 1/2-inch thick wedges, reserve fronds for garnish if desired
- 2 large carrots cut into 1/2-inch pieces sliced on the diagonal
- 1 medium sweet potato cut into 1/2-inch cubes
- 2 medium Yukon gold potatoes cut into 1/2-inch cubes
- 1 large red onion halved top to bottom and cut into 1/2-inch thick wedges
- 1/2 cup extra virgin olive oil divided
- 1 teaspoon kosher salt or more to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F
- Drizzle 2 tablespoons olive oil in the bottom of a 4-quart rectangular baking dish (15" x 10" x 2" or larger).
- Place all vegetables in a large bowl. Drizzle with remaining olive oil and toss gently to coat. Season with salt and pepper and gently toss to distribute.
- Pour vegetables into prepared baking dish and spread into an even layer. Nestle head of garlic into vegetables, cut-side up and drizzle bare cloves with olive oil (recipe note #1).
- Roast vegetables 40-60 minutes to your desired tenderness, gently tossing every 20 minutes. 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 and garnish with fennel fronds if desired. Serve.
Notes
- I don't mind my garlic cloves having a lightly toasted top. If you want them to be soft on top, wrap the garlic head in a little piece of foil and nestle into the vegetables.
- Feel free to season with with herbs as well as salt and pepper - fresh thyme goes with just about everything!
- To make a smaller batch, use about half of the amount called for in this recipe and cook in a single layer on a large rimmed baking sheet lined with parchment paper (you'll get more crispy edges this way too.)
Nutrition
Calories: 237kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 341mg | Potassium: 816mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7841IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 1mg
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