Roasted Fall Vegetables
Who’s ready for Thanksgiving?!?!?
Okay, okay, I’ll calm down, I promise. I just get so excited for Thanksgiving because it is my absolute favorite holiday!
Truth is, if you harbor even an inkling of what I enjoy (hello, food blog, lol), then you can imagine I get pretty stoked about a day that revolves around cooking, eating, gratitude, and family. Having spent most of my Thanksgivings with my immediate family, who are a small but rambunctious bunch when you put us all in the same room, this has always been my favorite holiday since I was a teen just due to the sheer deliciousness and focus on the food!
There is something so soul-warming about sitting down to a meal with familiar loving faces, sharing your thoughts on why you are thankful, and enjoying every bite of your homey, aromatic, abundant meal. The end of the year is near and you can feel the warmth of love and comfort in your cozy home. My Norwegian friends would call this koselig – the intangible element of cozy atmosphere, lovely feelings, warmth and contentedness. (And the warmth of apple pie! And pumpkin pie! And maybe even pecan pie…and brownies…?)
Not to mention the drinks! I don’t drink much alcohol these days, but I always loved the hot apple cider my mom would simmer in a crock pot all day long, adorned with fresh cinnamon sticks bobbing on top of that liquid gold, sporting delicious, sweet apple steam.
I might have a gin & tonic this year…
I am so overjoyed to say that my family will be sharing a vegan Thanksgiving this year. As we rapidly approach my 5 year “veganniversary”, I am ever more grateful to see my family making changes that are better for their bodies (eating more greens and less meat) and better for the animals with whom we share this earth. But more on that later! It’s time to get cooking!
I hope you enjoy this recipe for roasted fall vegetables. This is just one of the dishes I will be bringing to our vegan Thanksgiving feast. Stay tuned for more fall flavors! :)
Roasted Fall Vegetables
Delicious delicata squash, bright pink radishes, bell peppers, and broccoli are turned into a rich roasted vegetable side or main with just a sprinkling of spices and olive oil!
Ingredients
1 medium delicata squash, sliced into 1-in. thick crescents
2 bell peppers (yellow/red/orange), sliced into 3-4 in. pieces
1 bunch radishes, cut into halves
2 heads broccoli, chopped (or 3 cups frozen broccoli)
1 large white onion, cut into quarters or eighths
Organic olive oil (2-4 Tbsp.)
Himalayan pink salt (approx 2 tsp.)
Fresh ground black pepper (approx. 2 tsp.)
Garlic powder (approx. 2 tsp.)
Chili powder (approx. 1 tsp.)
Instructions
Wash and chop all the vegetables. (Save your radish greens if they came with tops! If they’re fresh, you can use them in a salad. If they’re a bit wilted, you can throw them in the freezer to go into soup stock later. Save your squash ends, pepper cores, and broccoli scraps, while you’re at it!)
Preheat the oven to 360° F
Arrange vegetables as desired on two non-stick baking sheets. Pour 1-2 Tbsp. olive oil over each sheet of vegetables.
Sprinkle salt, pepper, garlic powder, and chili powder over both sheets.
Bake both sheets (top & bottom rack) for 15 minutes, then remove and stir the vegetables to ensure the bottoms will not burn.
Bake for an additional 15 minutes.
Remove from the oven. The vegetables should be pretty well cooked by this point, a nice golden brown. (You can bake for an additional 5-10 minutes after stirring again, if desired. Turn off the oven and remove vegetables.)
Serve as a side dish or over rice.
Tip: As you’re serving, if you want to keep the vegetables warm for a second helping, leave them in the oven after you’ve turned it off to keep them nice and toasty.
Store in a container in the fridge.
