Roasted and Spiced Autumn Vegetables
It’s a miracle that I have this recipe to share with you today. Not because I’m busy, but because my oven is on the fritz! The ol’ Oven Love oven is breaking down on me. Not the whole thing, oddly enough.. the stove top is still working. So weird! And so inconvenient since oven-using season is upon us. Maybe a new oven is in my future?!
Anyways, roasting vegetables is nothing new, but here’s what I like about these:
- I can throw just about any fall vegetable or fruit in the mix.
- It’s perfect finger food for babies!
- Adding allspice to the spice mix gives it that special, savory something.
 This is one of our go-to side dishes throughout fall and winter. We just switch out the veggies/fruits, depending on what we have on hand. You can use the leftovers, too- they would be delicious as a filling for white lasagna, as a topping for a salad, added to alfredo pasta, inside a grilled cheese sandwich, or added to a fritatta. Lots of options, lots of yum.
Oh, and if you know anything about fixing ovens, email me at ovenloveblog@gmail.com!
Roasted and Spiced Autumn Vegetables
Prep time
Cook time
Total time
Feel free to substitute any fall produce or root vegetables here- fresh pumpkin, potatoes, parsnips, turnips, onions, etc. You can also switch up the spice mixture- adding ginger, cloves, etc; or substitute 1 teaspoon pumpkin pie spice.
Author: Oven Love
Recipe type: Side Dish
Serves: 6-8
Ingredients
- 1 small butternut squash; peeled, seeded and chopped
- 1 large sweet potato; peeled and chopped
- 2-3 carrots, peeled and chopped
- 1 large or 2 small apples; peeled, cored and chopped
- 1 large or 2 small pears; peeled, cored and chopped
- extra virgin olive oil, melted butter or melted coconut oil
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon fresh grated nutmeg
- salt and fresh ground pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Combine all the chopped vegetables and fruits in a large bowl and toss with a few tablespoons of olive oil, butter or coconut oil. Add the spices and toss. Spread the mixture on a parchment or silicone-mat-lined baking sheet in a single layer. Roast in the oven for 30-45 minutes tossing once or twice. Serve warm.
Just found this recipe recently and we are having it tonight. I love fall veggies and so do my kids. Nice to try something new!!