Roasted Fall Vegetables


Roasting veggies is probably the easiest, most-hands-off approach to cooking them – plus it brings out their natural sweetness, plus warms the house with a great aroma! Adapted from Love Grows Wild.

1/3 cup olive oil
1 pound carrots, cut into 1-inch thick pieces
1 1/2 cups sunchokes, halved
3 cups winter squash, peeled and cut into 1½-inch thick pieces
2 cups sweet potatoes, cut into 1½-inch thick pieces
2 tsp black pepper
1 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil

Preheat your oven 400F. Mix all chopped vegetables in a large bowl, drizzle with olive oil, herbs, salt & pepper, and stir until evenly coated. Transfer veggies onto two lightly oiled baking sheets and arrange them in an even layer. Bake for 40-50 minutes, stirring and flipping halfway through cooking time, until everything is fork tender. Eat immediately; combine with greens, enjoy with this salad recipe; or freeze/refrigerate for future use.