Fall is for Roasting

Fall is for Roasting

 

fmromanesco.jpg

The days are getting shorter and nights darker here in NYC. The farmers markets are full of deep reds, purples, bright greens and yellows as the autumn sun sparkles on nature’s gems.

Fall is the perfect time to eat your colors by roasting up your favorite vegetables. Roasting veggies makes for an easy dinner, tossed over rice, roasted potatoes or as a side dish, served up with a creamy cashew sauce or fresh green pesto.

How will you get your roasted veggies on?

cauliflower   sprouts1  celeriac

 

 

 

Ingredients:
Any fresh, in season veggies from your local market.
I will be using:
Two red onions
Handful of Brussel sprouts
1 purple cauliflower
1 white cauliflower
1 romanesco
1/4 celeriac
1 delicata squash
4 cloves of garlic, skins on until after roasting, then remove
Olive oil
Salt and pepper to taste

Method:
Roughly chop all veggies
Combine with oil, salt and pepper in a large mixing bowl
Massage each piece to coat evenly in olive oil
Roast at 400 degrees for 40-50 minutes
Serve, smile and enjoy the favorites of fall.

Have a favorite fall vegetable? I’d love to hear about it, comment below.

bethmarket2

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