Fall Harvest Roasted Veggies
Fall Harvest Roasted Veggies: Fall into Autumn season with the comfort of knowing your plate will be just as colorful and bountiful as the leaves on the trees. Take time to sit back, relax, and enjoy some smooth jazz after preparing this savory dish in 15 minutes. You deserve it!
Equipment
- Use two 9x13 metal baking pans or one large roasting pan
- Cutting board
- Aluminum foil or parchment paper* (your choice)
- Butcherknife or 1 Second Slicer*
- Peeler
- Wooden spoon
- Smile with a "can do attitude!"
Ingredients
Fall Harvest Roasted Vegetables
- 3 Sweet Potatoes peeled and cut root vegetable into 1 to 1 ½ chunk
- 4 ½ cup Baby Red Potatoes unpeeled and cut root vegetable halved/quartered
- 2 Celery Stalks cut into thick 1-inch pieces
- 1 Large White Onion halved and cut into thick 1-inch pieces
- 1 Red Bell Pepper cut into 1″ pieces
- 1 Yellow bell pepper cut into 1″ pieces
- 3 Carrots peeled and cut into 1 to 1½ inch rounds
- 1 cup Cremini/Shitake mushrooms
- 1 Zucchini sliced in half then into 3/4″ thick rounds
- 1 Squash sliced in half then into 3/4″ thick rounds
- 4 Garlic cloves crush
- 3 tbsp Extra virgin olive oil reserve 1 tbsp to coat nonrooted vegetables
- 1 tsp Turmeric reserve ½ tsp to nonrooted vegetables
- 1 tsp Smoked paprika reserve ½ tsp to coat nonrooted vegetables
- 1 tsp Cinnamon reserve ½ tsp to coat nonrooted vegetables
- 1 tsp Onion powder reserve ½ tsp to coat nonrooted vegetables
- ½ tbsp Cumin reserve 1½ tsp to coat nonrooted vegetables
- ¼ tsp Cayenne pepper optional; reserve ⅛ tsp to coat nonrooted vegetables
- ¼ tsp Sea salt optional; reserve ⅛ tsp to coat nonrooted vegetables
- ¼ cup Reduced sugar Craisins optional; sprinkle on the last 10 minutes
- ¼ cup Walnuts optional; sprinkle on the last 10 minutes
Instructions
Preheat: Preheat oven to 450℉. Place oven rack in the center of oven. Line two baking pans with foil or parchment paper. Spread 1 TBSP olive oil in each pan if using foil.
- Mix (A): In a large mixing bowl, mix the root vegetables (sweet potatoes, baby red potatoes, carrots, and two chopped garlic cloves) that take the longest to bake. In a smaller bowl, mix 2 Tbsp extra virgin olive oil with half amount of seasonings (use ½ Tsp turmeric, ½ Tsp smoked paprika, ½ Tsp cinnamon, ½ Tsp onion powder, 1½ Tsp cumin, ⅛ Tsp cayenne pepper (optional), and ⅛ Tsp sea salt. Drizzle the oil and spice mixture over the root vegetables and garlic. Stir to coat evenly coat with the oil and spices. Divide this mixture into the two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
- Mix (B): Use the same mixing bowl and combine remaining nonrooted vegetables (celery stalks, white onion, red bell pepper, yellow bell pepper, mushrooms, zucchini, squash, chopped garlic cloves). In a smaller bowl, mix 2 Tbsps. Extra virgin olive oil with the other half of seasonings (use ½ Tsp turmeric, ½ Tsp smoked paprika, ½ Tsp cinnamon, ½ Tsp onion powder, 1½ Tsp cumin, ⅛ Tsp cayenne pepper (optional), and ⅛ Tsp sea salt. Drizzle the oil and spice mixture over the vegetables and garlic. Stir to coat evenly with the oil and spices.
- Combine: Remove baking/roasting pan(s) from the oven and immediately combine the mixed vegetables evenly on top of the root vegetables. Then give it a quick light stir. Place back in the oven.
- Roast: Place back in the oven and roast an additional 25 minutes until potatoes and squash are tender and pierce easily with a fork.
- Serve: Place on a serving dish and enjoy! (Optional toppings: Dry Cranberries-reduced sugar, walnuts, vegan mozzarella cheese) Great dish for the holidays.
Notes
*Parchment paper at higher temperatures may not be suitable for some ovens or altitudes. Use aluminum foil if unsure. *1 Second Slicer is an excellent device that helps you to save time and energy with cutting, chopping, slivering, slicing, and creating stick vegetables. *Pairs with Garlic Flatbread, Sweet Potato Flatbread, and Sweet Potato Biscuits. *Add additional salt as needed but we highly recommend using no-salt herbal blends. *Nutrition information is a rough estimate.
Nutrition
Sodium: 203.76mgIron: 3.28mgCalcium: 145.1mgVitamin C: 105.55mgSugar: 15.83gFiber: 10.17gPotassium: 1490.48mgCalories: 351.07kcalMonounsaturated Fat: 5.66gPolyunsaturated Fat: 3.32gSaturated Fat: 1.43gFat: 11.04gProtein: 6.76gCarbohydrates: 61.63g
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