Need a delicious, savory, and easy side for your autumn main dish? Roast up a tray full of fresh chopped root vegetables with just a dash of maple to go alongside your main or serve as a filler in other delicious dishes. Taste the fall in this one for sure!
I first told you about all the delicious seasonal vegetable combinations you could roast using just about the same technique in my post about Grilled Lemon Butter Mahi Mahi. We roasted summer squash, bell peppers, red onion, carrots, and mushrooms for that mixture, but I listed out a number of other seasonal veggies we could cook up the same way during other times of the year.
This is the fall version, you guys. Roasted sweet potatoes, acorn squash, red onion, carrots, Portobello mushroom caps, and fresh herbs and olive oil and seasoning and what else do you need to accompany your dish with? Because this is a pretty fantastic flavor combination.
You take the beautiful veggies you see at the top, peel them and chop them up, spread them over a big pan with a healthy amount of olive oil, seasonings, and salt and pepper, and toss them in the oven to do their thing, and pretty soon, you’re presented with an absolutely beautiful and decadent side dish to serve alongside your fall mains – or to serve as it is for breakfast with some fresh greens and a soft-boiled egg or two, or to scatter over a galette, or to mix with pasta and sausage and cook until everything is blended together beautifully.
So many options, but these roots are the, well, root of all those great ideas.
So let’s chop up some roots and make some magic!
Roasted Root Vegetables
- September 30, 2020
- 45 min
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- 2 sweet potatoes, peeled and chopped
- 1 acorn squash, cleaned, peeled, and diced
- 1 red onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 large Portobello mushroom caps, chopped
- 2 shallots, peeled and chopped
- 2-4 tbsp olive oil
- salt and pepper to taste
- 4 tbsp maple syrup
- 1/4 cup fresh parsley, chopped.
- Step 1
- Preheat oven to 400F. Take care of all your chopping.
- Step 2
- Line a baking sheet with aluminum foil to prevent sticking. Spread all your chopped vegetables until they’re in a single layer. Drizzle with olive oil and season with salt and pepper. You can add seasonal herbs, but I like to let the veggies speak for themselves.
- Step 3
- Roast for 15 minutes. Remove from the oven, toss and stir, spread out again, drizzle with the maple syrup, and roast an additional 10-15 minutes or until the veggies are tender and browned.
- Step 4
- Toss with the fresh chopped parsley, season with salt and pepper as desired, and serve!
I’ll be showcasing these beautiful veggies soon as a side for my new fall maple butter roasted turkey breast. There’s just so much to love about this one – can’t wait to share it with you!
Happy Wednesday, friends!