An Array of Roasted Autumn Veggies

This is my go-to process for roasting all the bounty of the Fall.

You can use whatever veggies you have and the cooking time will depend on the vegetable you are using. But I love that I can change up the flavor profile of the food based on what olive oil and vinegar I choose. I served these recently at a private event at The Quail & Olive.

Brussels Sprouts, Carrots, and Mushrooms

• 1 to 2 cups mushrooms, brushed clean of dirt

• 1 to 2 cups Brussels sprouts, trimmed from the stalk

• 4 to 5 carrots, trimmed and cut to 3-inch lengths

• Roasted Garlic Olive Oil (at The Quail & Olive)

• Red Wine Thyme Vinegar (at The Quail & Olive)

• Pumpkin Spice Balsamic Vinegar

• salt and pepper

• fresh thyme

Preheat oven to 425 degrees Fahrenheit. Place all of the vegetables in a single layer on a parchment paper-lined baking sheet. Drizzle with Roasted Garlic Olive Oil and Red Wine Thyme Vinegar. Sprinkle with salt and pepper. Roast in the pre-heated oven for 30 to 35 minutes. Remove from the oven and drizzle with Pumpkin Spice Balsamic; you can use whatever balsamic you have if you don't have the Pumpkin Spice one. To serve, place the roasted veggies on a serving platter. Drizzle lightly with more balsamic vinegar. Garnish with fresh thyme. Serve warm or at room temperature.

Purple Cabbage, Red Bell Peppers, and Onions

• 1 large onion, peeled and thickly sliced

• 2 red bell peppers, halved and pressed flat

• 1/2 purple cabbage, trimmed and sliced into thin wedges

• Cilantro Lime Olive Oil (at The Quail & Olive)

• Lemon Balsamic Vinegar (at The Quail & Olive)

• 1 to 2 lemons, cut into wedges

• salt and pepper

• fresh cilantro, chopped

Preheat oven to 425 degrees Fahrenheit. Place all of the vegetables in a single layer on a parchment paper-lined baking sheet. Drizzle with Cilantro Lime Olive Oil and Lemon Balsamic Vinegar. Sprinkle with salt and pepper. Roast in the pre-heated oven for 25 to 30 minutes. To serve, place the roasted veggies on a serving platter. Drizzle lightly with more balsamic vinegar. Sprinkle with chopped cilantro. Serve warm or at room temperature.

Here are a few other roasted veggies for you...

Roasted Speckled Hound Wedges on a Green Salad, Roasted Watermelon Radish with Maple-Kissed Tahini Sauce, and Roasted Cauliflower and Crispy Crimini Soft Tacos.