Eats: Roasted Autumn Vegetables

It is extremely simple. Seriously—only a few ingredients, two or three quick steps, and there you have it: a mouthwatering, guilt-free, super-satisfying dish! You can use it as a side dish or make it a meal by adding some quinoa or rice. I plan on making this side dish for Thanksgiving, to share with all of my friends and family. The people must know about it!

Recommendations for the Recipe

I’m not a huge fan of parsnips, so I left them out. I do, however, recommend adding twice the amount of kale called for in the recipe. The kale is the star of this dish. It crisps up perfectly, sealing in all of the flavors. The biggest and best flavor is the garlic. Don’t go kissing anyone after eating this! The recipe is really quite healthy, but the potatoes add just the right amount of “sinful satisfaction” to it!

Roasted Autumn Vegetables Recipe

(page 6 of the Eats cookbook)

1 pound small red-skinned potatoes, quartered, or whole creamer potatoes
2 cups peeled butternut squash, cut into ½-inch dice
2 large carrots, peeled and cut into ½-inch-thick diagonal slices
2 parsnips, peeled and cut into ½-inch-thick diagonal slices
2 to 3 cups packed kale, rinsed and chopped
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 cloves garlic, minced
salt and freshly ground black pepper, to taste

• Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.
• Combine the vegetables, olive oil, rosemary, garlic, and salt and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.

Makes 6 servings.

Get a printable version of the Roasted Autumn Vegetables recipe.

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