With October starts the fall harvest and with the fall harvest comes some of the year’s best veggies! With this recipe, you’ll get to capitalize on some of the veggies that are hard to get the rest of the year. So get out your knives again because we got lots of chopping to do!
Before we get to that though, let’s talk a little bit about vegetables. Hopefully you didn’t grow up with bland veggies and know of their tasty potential but if you did, don’t live in the world of mushy, bland flavorless veggies any longer! Almost any vegetable just needs to be treated right and you’ll discover amazing dishes that perhaps you would have scoffed at because it was just vegetables. Roasting the right vegetables is probably the greatest way to flip a vegetable hater into a lover. My girlfriend (and photographer) Hayley is still discovering that vegetables don’t have to be gross, and I think this recipe sealed the deal.
The foods you might not be familiar with handling in this recipe are thyme, parsnips and butternut squash. Thyme is a herb in the evergreen family that adds a bit of an earthy slightly sweet taste. It’s somewhere in the realm of rosemary but not quite so strong and noticeable. To prepare it, grab a stem of thyme and pull down the stem against the leaves and they will come right off. I never worry about tiny stems getting in the mix.
Parsnips look like a white carrot and are in season spring to fall. They are woody and tough until you cook them after which they taste like a cross between a carrot and a potato. Prepare them just like a carrot, wash, peel and dice.
Lastly, butternut squash. You wouldn’t think with a cream colored skin it would have a gorgeous orange flesh underneath that make these roasted veggies pop! Slightly pumpkiny, slightly sweet potatoey and all good! To prepare it, wash and peel (the skin is kind of thick so you may have to go over twice). Then, slice off the top and bottom. After that, slice it in half so you have the skinny neck and the big round bottom separated. Take the bottom and cut in half long ways to expose the pulp and seeds. Scoop those out and you’re ready to dice up both the neck and the bottom. Just be careful as it can take some umph to cut through (maybe use your power hold to get started).
Aside from that, the rest of the veggies just get diced up, tossed in oil, salt, pepper and roasted until tender and slightly browned. You will find a variety of flavorful morsels to feast on! This can be paired well with about any chicken or pork dish you can think of. It’s super flexible too, don’t be afraid to add more of this, less of that or some totally different veggie that catches your eye. Feast on and enjoy! If you like this blog like it and if you want more, subscribe as I’ll be posting about two blogs every week! Thanks 🙂
Fall Harvest Roasted Veggies
Roasted Fall veggies make a great flavorful side dish.
- 1 lb red new potatoes, diced
- 1 butternut squash peeled and diced
- 1 small red onion diced
- 4 cloves of garlic roughly chopped
- 3 sprigs of thyme, removed from stems and minced
- 2 parsnips, peeled and dice
- 1 red pepper, chopped
- 3 Tbs olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Step 1 Set oven temp to 400 degrees Fahrenheit. Bring out your veggies (try to keep them all around the same size as uneven shapes result in uneven cooking.
- Step 2 Get out two rimmed half-sheet pans and divide all vegetables between two pans and mix. Split thyme between both pans and mix.
- Step 3 Drizzle half of oil over one pan and the other half over second. Sprinkle salt and pepper evenly between two pans and mix.
- Step 4 Place pans on two different oven racks and set timer for 15 minutes. Once timer is up, stir both pans and place back in oven but move bottom pan to top and top pan to bottom. Repeat process 2 more times or until vegetables are slightly browned and semi-soft. (Be careful to not get to soft so that they are mushy)
- Step 5 Serve immediately and enjoy!