I am happy to report that there is finally a breeze and chill in the air here in Bermuda. I can't say that I miss the bitter cold winters in Canada however I do welcome the cooler weather of the fall/winter here in Bermuda. Seasons bring such a nice change in temps and also in cuisine!
As the weather cools we always feel the need to warm ourselves up and chili, soups, and stews always sound more appealing. As you know I'm all about the veggies and one of my favorite ways to prepare them in the fall and winter is to roast them. Roast veggies are so so good on the side of a nice grilled sirloin steak, baked chicken, or chicken thighs. If you choose to do baked chicken thighs you can make them up with the veggies for a super quick and easy meal. I hope that this recipe inspires you to roast up some veggie goodness!
- 4 beets washed and quartered
- 2 sweet potatoes washed and quartered
- 2 potatoes of your choice washed & quartered (red, yellow, white, purple)
- 1 red onion peeled and sliced in rounds or sliced in crescent moon shapes
- 1 cup washed brussels sprouts
- 3 tbsp's olive oil
- sea salt & pepper to taste
- *optional rosemary or thyme or both!
- *balsamic vinegar optional
- Preheat your oven to 475°. Toss all of the veggies in a bowl with the olive oil & spices. Lay the veggies out on a baking sheet or in a casserole dish and bake for about 45 mins. Keep your eye on them especially if you like them a little firmer as cooking time will vary slightly depending on how many veggies and their thickness. I like to drizzle a little balsamic vinegar on them before serving.
- You can really use any vegetables that you like and have on hand. Yellow or green squash, cubed butternut squash, cauliflower, broccoli, carrots, asparagus, peppers, really whatever you prefer. I do try to balance the starchy veggies (potatoes/squash/beets) with some non-starchy veggies like broccoli, cauliflower, asparagus, peppers etc.