Recipes, Soups, Salads & Sides

3 Roasted Fall Vegetable Recipes for the Ultimate Seasonal Comfort Food

Farmer's Markets may be in their final weeks, but the produce section of grocery stores is bursting with all sort of autumn vegetables. Time to take advantage of root veggies, artichokes and other seasonal eats. Done right, this season of comfort food and cozy eats can also include a heaping bowl full of beautiful roasted veggies alongside that mac and cheese.

We've got a lot of opinionated vegetable eaters over here at my house. Some kiddos love cauliflower, some kiddos loathe it. Artichokes are the worst thing for one kid, and the most exciting thing on the dinner table for another. To keep mealtime waste at a minimum, I roast several veggies options in the DeLonghi Convection Toaster Oven. It sits on the countertop like any standard toaster oven, but makes it easy to roast smaller batches of autumn vegetables, without tying up on the oven with my side dishes. Because it's a convection oven, recipes cook more quickly in here than in the standard oven. Plus, the stainless steel and modern lines make this one toaster oven I'm happy to keep on the counter.

Any toaster oven cooking requires a proper set of smaller baking pans. And the Nordic Ware Compact Bakeware is designed to be the perfect size. I love tossing a few different veggies - carrots, acorn squash, Brussel sprouts, artichokes, turnips and parsnips (just to name a few!) - drizzling with olive oil and a touch of seasoning, then roasting several pans. The smaller serving sizes work nicely for our mixed-palate family. And are ideal for meal prepping a variety of veggies without breaking a sweat.

2017 10 Carrots Resize

On the dinner menu this week, a few classic autumn vegetable favorites. We hit the health food store, and I let each of kids select a favorite vegetable. With carrots, artichokes and acorn squash in tow, we headed home and prepped each on a compact plate, roasted in the convection oven and enjoyed a meal full of the best fall flavors.

2017 10 Roasted Autumn Veggies 12 Resize

Of course, these 3 options are just a start. Really any autumn veggie stands up nicely to roasting. Simply clean and peel or slice. Remove any seeds. Then arrange in a single layer on a parchment-lined baking sheet. Drizzle with oil (olive, coconut or ghee) and season with garlic, salt, pepper. Then roast until tender. Most veggies take just 12-20 minutes in a convection oven, and 25-30 minutes in a standard oven.

2017 10 Roasted Autumn Veggies 14 Artichokes Resize

If you like artichokes, this a beautiful twist on the traditional steamed preparation. Sliced in half and drizzled with olive oil or ghee, roasted with garlic and lemon and topped with parmesan, pull the leaves from the roasted artichokes and serve dipped in aioli. Absolutely delicious.

Lemon Parmesan Baby Artichokes

theinspiredhome.com
SERVINGS

4 servings

INGREDIENTS

12 baby artichokes

1 tbsp garlic puree

4 Tbsp olive oil or melted ghee

1 lemon, sliced

¼ cup grated parmesan

Salt and pepper, to taste

DIRECTIONS

Heat oven (or toaster/convection oven) to 425°F.

Slice artichokes in half, place on a parchment-lined baking sheet.

Whisk garlic and olive oil or ghee together. Drizzle over the artichokes. Arrange lemons around the pan.

Roast for 12-18 minutes (or for 8-10 minutes in convection oven), or until artichokes turn tender. Sprinkle with parmesan, salt and pepper before serving.

2017 10 Roasted Autumn Veggies 14 Carrots Resize

Honey Dijon Roasted Carrots

theinspiredhome.com
INGREDIENTS

1 pound bunch carrots, cleaned and tops removed

1 Tbsp olive oil

¼ cup honey

3 Tbsp whole grain dijon

Chopped parsley

DIRECTIONS

Heat oven (or toaster/convection oven) to 425°F.

Spread carrots on a parchment-lined baking sheet. Mix together olive oil, honey and dijon. Drizzle over carrots.

Roast for 20-25 minutes (or for 12-18 minutes in convection oven), or until tender. Garnish with a sprinkle of parsley and enjoy!

2017 10 Roasted Autumn Veggies 14 Acorn Squash Resize

Maple Roasted Acorn Squash

theinspiredhome.com
INGREDIENTS

1 acorn squash, seeded and sliced

2 Tbsp melted coconut oil

¼ cup maple syrup

Salt and pepper, to taste

Pomegranate seeds (for garnish)

DIRECTIONS

Heat oven (or toaster/convection oven) to 425°F.

Place squash on a parchment-lined baking sheet. Drizzle with coconut oil and maple. Salt and pepper to taste.

Roast for 20-25 minutes (or for 12-18 minutes in convection oven) until squash is easily pierced with a fork. Garnish with pomegranate arils and enjoy.

Tried one of these recipes? Or whipped up some roasted veggies of your own? We’d love to see! Tag us on Instagram @theinspiredhome_com #INSPIREDhome

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