I think my single-handed favorite thing about fall cooking is getting to incorporate vegetables you literally can't find during other seasons. There is plenty of produce that you can find year round, but butternut squash, acorn squash, parsnips and pumpkin are only available for limited time. So, eat up while you can... starting with this recipe!
The second thing I love about fall is that it means the Holidays are right around the corner. I've never considered Halloween a "holiday" but now that I have a little one, I'm making my dreams of visiting the pumpkin patches come true! Considering our baby is a mere 6 weeks old, my husband seems to think the pumpkin patch is more for me than her. I think he's on to me. I remember just last year I was trying to borrow people's kids to take. 6 weeks or not, we're going! Anyways, more importantly, Thanksgiving and Christmas are soon to follow and that screams family time to me! This year is especially exciting because we get to experience it as a growing family. So, I'm all about fall... not just because of the vegetables, pumpkin spice lattes and changing of the leaves, but family, traditions and lots and lots of love!
For now though, I'll munch on these Roasted Fall Vegetables and dream of whats to come. This recipe is full of fall flavor- the taste fall vegetables glazed in agave oil with hints of salt, pepper and cinnamon. It's different, unique and each bite keeps you coming back for another!
It's easy and even easier if you buy the squash pre-cut. All you need is a good knife, 2 hands and hopefully a good appetite! The prep work takes about 5-10 minutes and even if you have to cut the butternut squash yourself, I promise, each bite will be worth it!
Prep Time: 5-10 minutes
Cook Time: 40 minutes
- Pre heat oven to 400 degrees.
- Cut sweet potato, squash and red potatoes into 1 inch cubes.
- Cut parsnip into fourths and then dice.
- Chop onion.
- Combine all of the above in a bowl.
- In a mason jar (or any small container with lid) mix together olive oil, agave, pepper, garlic salt and cinnamon. Shake until mixed thoroughly. Add to bowl of fall vegetables.
- If time allows, let marinate in fridge, if not, put in oven and cook for 40 minutes.
- Let cool and serve!
- 1/2 Sweet Potato
- 1 Butternut Squash
- 2 Red Potatoes
- 1 Parsnip
- 1/2 Onion
- 2 TBSP Olive Oil
- 2 TBSP Agave
- 1 TSP Pepper
- 1 TSP Garlic Salt
- 1 TSP Cinnamon
Know someone who is transitioning into a healthier lifestyle, cooking more and eating cleaner? Or maybe this is you? Tis the season for giving... check out my favorite kitchen tools that have made my life behind the knife that much easier! I won't tell if you're buying yourself a gift! Below are the tools I used for this recipe. Click on any of the links and it will take you straight to Amazon's listing of the product!