As always it is important to eat colorful foods and autumn colors are my favorite! They are bright and vibrant and so warming, even though in most parts, it is starting to get cold. There is a great comfort to me in the amber hues you find this time of year.I love roasted veggies, I think the flavors develop so beautifully and they become so rich in color. This week in my organic buying club I got some great vegetables and thought I would put them together. I love-love-love sweet potatoes and squash, and I have become fond of beets so I knew they’d play nicely together.
If you want to leave out an ingredient you can, the quantities I listed are there because that is what I received in the pick up. You can swap items in and out as you’d like. Don’t be scared of the celery root, it isn’t pretty but it has good flavor.
2 Small Celery Root
2 Small or 1 Medium Squash (You could substitute Acorn Sqaush)
2 Medium Sweet Potatoes
2 Large Beets
4-5 Garlic Cloves
Freshly Grated Nutmeg
Preheat oven to 350.
Peel the squash, beets and celery root. Scoop the seeds from the squash and chop the vegetables into equally sized pieces. Cut the ends off of the sweet potatoes, but leave the skin on. Cut into uniformly sized pieces. You want to be sure everything cooks evenly, so you won’t end up with some uncooked bits. I try to keep them at about an inch.
Place a piece of tin foil to cover a baking sheet, then drizzle a light coat of olive oil -so that all the foil is completely coated. Go ahead and smear it around with your hands, it’s fun. Put the chopped veggies on the pan in a single layer. It might be a little crowded but try to keep it from being piled up. When cooking it is always important to keep a bit of space, and limit crowding, so that your food cooks evenly and the heat can distribute.
Place the un-peeled garlic cloves in several places throughout the pan. This will help distribute the essence of the flavor with out over powering anything.
Bonus, you’ll have some roasted garlic when you are done, which you can spread on a warm baguette, or mix in to make some compound butter, or make some hummus…the possibilities are endless!
I think I found the grinder of Pink Salt with dried Onion at Home Goods, and I’m glad I picked it up! It’s great. Places like Homegoods, Marshalls, TJMaxx- all usually have a food-stuff section and I’ve found some really great stuff there. Next time you are in one of those stores, or similar, take a look around. You’ll be surprised at all the goodies you’ll find.
If you don’t have any grind-able sea salt, you could always just use a light dusting of regular onion salt that you would find at your local supermarket. After the onion salt, grind some fresh pepper over the veggies. Then, with a microplane, freshly grate a light dusting of nutmeg. Be sure to get every inch of the pan!
Roast at 350 for about 25-30 minutes and then check them, they should be turning a golden color on the bottom. Flip them over gently and place back in the oven until they are fork tender, about another 10 minutes. If you want even more color you can turn the temp up to 375.
Dish up as a side, or you can even get by with it as your meal. It is hearty and delicious all on it’s own.
The veggies can even be mixed into a salad if you have any leftovers. I love re-purposing leftovers!
What is your favorite way to prepare autumn vegetables?