Your favorite fall roasted vegetable recipe

[Romandub]

I really love roasted brussel sprouts, but sadly I am the only one in the family who does. So this year, I thought I would make a roasted vegetable medley, and people can just pick out the brussel sprouts if they don't like them. So I am trying to figure out what kinds of vegetables to include in the medley and what kind of a sauce, if any, to use. I was thinking of carrots and beets? Maybe some butternut squash? What do you put in your roasted veggie recipes?

[Wendi]

There isn't a veggie I won't roast, and I use all those you mentioned....but parsnips are a great treat in a mix of roasted veggies.

Enjoy.

[mkc]

We love to make the butternut squash and shallot mixture from the recipe below - we serve it with the sage but not the parmesan when we make it as a side dish without the pasta (it goes perfectly with pork tenderloin!).

Pasta with Roasted Butternut Squash and Shallots

3 cups (1-inch) cubed peeled butternut squash
1 Tbs dark brown sugar
1 1/2 Tbs olive oil, divided
1 tsp salt
1/2 tsp black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 Tbs chopped fresh or 1 teaspoon dried rubbed sage
4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 475°.

2. Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.

3. While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Servings: 4

Source: Cooking Light, OCTOBER 2001

[Andrea_2]

I've been making this recipe over and over with veggies from my CSA. Comes out perfect every time!

Oven-Roasted Root Vegetables
From Food Network Kitchens
Serves: 4 servings (8 cups)

Ingredients
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
Place 2 baking sheets in the oven and preheat to 425 degrees F.

Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Cook's Note: Some very large parsnips have a pithy core, which should be trimmed before cooking.

Copyright 2005 Television Food Network, G.P. All rights reserved.

[heavy hedonist]

i love to chop fennel, big chunks of zucchini, carrots, an onion or so, whole cloves of garlic, and maybe some green beans or tomatoes (in chunks). add this to any root, like sweet potato, taters, whatever, or not-- toss with olive oil and roast at 375 for about an hour, or till done the way you like it-- i like to usually leave mine a little crunchy. salt after it comes out of the oven.
sprigs of rosemary or thyme or both, and/or a sliced lemon, really flavor it nicely while roasting.
now i am hungry!

[NewMrsG]

My favorite is really, really simple. I just toss veggies with minced (fresh) ginger, minced garlic, a little salt and pepper, and olive oil. It works great with everything we've tried - broccoli, cauliflower, carrots, brussels sprouts, green beans ... I've not tried potatoes or squash, but they'd likely be great too.

[ElizabethFL]

I recently did something similar to those already mentioned here - I used red potatoes (cut when necessary), carrots, onions quartered, brussel sprouts, minced fresh garlic, fresh thyme and fresh rosemary. I doused it all in olive oil, apple cider vinegar (although balsamic would probably be good too, I was just afraid it would stain everything brown and not be as pretty), salt and pepper. I also roasted a head of garlic in the same roating pan (just wrapped it in aluminum and stuck it in the corner of the pan) and after everything was done roasting, I squeezed out some of the roasted garlic and mixed that in as well. It was delicious and super easy. I love roasted tomatoes and would probably add that as well, but I was afraid they would cook unevenly.

[Canice]

I was thinking of carrots and beets? Maybe some butternut squash? What do you put in your roasted veggie recipes?

I think the beets are going to make everything look like a traffic accident . I would just be mindful of similar cooking times when mixing vegetables. This one won't help if you want mixed veggies, but the recipe is already on my desktop and it's a nice one for fall. I do add a bunch of the baby carrots, leaving about an inch of their green tops on for presentation.

Roasted Cauliflower

Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets (about 1 1/2 pounds)
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500˚
Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500˚ for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 94(30% from fat); FAT 3.1g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 63mg; SODIUM 408mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 15.4g

Cooking Light, NOVEMBER 2002