Best 6 Roasted Autumn Vegetables Recipes

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS

Steps:

• Preheat oven to 450 degrees.
• In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.
• Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

CARAMELIZED AUTUMN ROASTED VEGETABLES

Steps:

• Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
• In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
• Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.

ROASTED AUTUMN VEGETABLES

Steps:

• Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
• Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

ROASTED AUTUMN VEGETABLES

Steps:

• Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
• Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
• Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

ROASTED AUTUMN VEGETABLES

Steps:

• Separate garlic bulb into cloves. Mince two cloves; place in a small bowl. Add the butter, thyme, salt and pepper. In a large bowl, combine the sweet potatoes, brussels sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover, bake 40-45 minutes longer or until vegetables are tender. Stir before serving.