Growing up in South Carolina, we knew not to get too excited about the onset of fall with the first chill in the air. Usually just when we think fall has arrived, summer lobbied for one last push.
But now that I’m in Nashville, fall seems to be a little more reliable. It’s early September, and it’s consistently chilly. Which–of course–is making me want everything fall.
Some of my go-to dishes for fall include chili, cornbread, veggie pot pies, hot chocolate, and apple cider.
But this year, I wanted to add something else to the menu.
Mmmm. Roasted Veggies.
These days life seems to be fast paced, so keeping a container of roasted veggies in the fridge helps me out at dinner time. You can pair with rice, sautéed greens, grilled tempeh or tofu and/or a salad for a complete meal.
These roasted fall vegetables are earthy and full of flavor. I hope you enjoy!
- 1 sweet potato, peeled and diced
- 2 beets, peeled and diced
- 4 parsnips, peeled and chopped
- 1 large red onion, peeled and sliced in chunks
- 4 red potatoes, washed and diced
- 6-8 large garlic cloves, peeled and left whole
- 1 pack (or 4-6 sprigs) of fresh rosemary
- 2 T coconut oil, melted
- ½ t sea salt
- ¼ t black pepper
- Preheat oven to 450 degrees.
- Prepare all vegetables.
- Put all cut vegetables in a large bowl.
- Combine with coconut oil, salt, and pepper.
- Using your hands, make sure all the vegetables are mixed well.
- Line two large baking sheets with parchment paper.
- Spread vegetables out on the pan.
- Put fresh rosemary sprigs on top.
- Bake for 45-55 minutes or until crispy.