The other week, I got really into fall. Probably because here in the Bay Area the weather is finally starting to feel crisp and cool. To me, nothing signifies autumn more than that. So, since I was in the fall mood, I decided it was time to roast up some seasonal veggies and make a delicious sauce to drizzle on top.
I suggest buying your veggies from your local farmer’s market or CSA box. But if you don’t have that luxury, Trader Joe’s or any other grocery store will also do :). I do recommend buying organic (or at least buying organic versions of the “dirty dozen”).
Roasting vegetables is so easy and you can use whatever seasoning you feel like. For fall veggies, go for sweet potatoes, butternut squash, carrots, acorn squash, etc. I also always add in onions and garlic for that wonderful savory taste.
Here’s what I did the other week that was a hit in my apartment. I even used the leftovers the next day in a breakfast hash.
1 medium butternut squash, peeled, pitted, and cubed
2 medium sweet potatoes, peeled and cubed
3 purple, yellow and/or white carrots, peeled and cubed
1 white onion, roughly diced
3 garlic cloves, minced
1 tablespoon avocado or coconut oil
1 tablespoon cinnamon
1/2 tablespoon salt
1/8 teaspoon pepper
For the sauce:
1/4 cup tahini
1/8 teaspoon salt
Drizzle of maple syrup to taste
Heat oven to 450 degrees
Combine all the veggies and their seasonings on a parchment-lined baking sheet
Bake in oven for 30 minutes
Meanwhile, mix together all of the ingredients for the tahini sauce
Remove veggies when the timer goes off and let cool for 5-10 minutes
Drizzle sauce on and serve!
I’m sure you’re going to love this fall dish as much as we did. You can also repeat in the winter with all of that season’s wonderful veggies. Spring too. Summer too, if you don’t mind the oven being on :).