This recipe is from The Produce Lady Blog (http://theproducelady.wordpress.com/2011/11/03/roasted-fall-vegetables/). The Produce Lady program is a marketing extension of NCSU, that promotes local agriculture and seasonal cooking. I like the adaptability of this recipe, which provides an easy framework for dozens of possible dishes using whatever local ingredients you have on hand.

Vegetables (choose 4 cups of one or more)

Broccoli
Red Potatoes
Sweet Potatoes
Carrots
Onions
Peppers
Eggplant
Squash (different varieties)
Turnips

Spices (choose 2 to 3 tsp. of one or more)

Chili powder
Rosemary
Cumin
Garlic cloves
Grill seasoning
Curry powder
Chinese 5 spice
Tarragon
Italian seasoning
Sage
Parsley
Cinnamon

Oil (choose 1 tbsp. of one)

Olive oil
Canola oil
Corn oil

Place foil in the pan for easier clean up. Select one or a combination of vegetables and toss with 1 tbsp. of oil and 2 to 3 tsp. of one or a combination of spices. Place on a nonstick cooking pan and roast at 425 degrees F for 20 to 25 minutes. Serves 4.

Too many to choose from? Here are some suggested tried-and-true combinations:

Sweet potatoes: Chinese 5 spice, cinnamon
Red potatoes: garlic, rosemary
Eggplant: garlic, Italian seasoning
Carrots: grill seasoning, parsley
Acorn squash: cinnamon, chili powder

Search:
Browse all recipes