It was about time that I roasted up some of the vegetables we've received recently as part of our CSA share. For this meal, I roasted up eggplant, delicata squash, sweet potatoes, and red onion. The veggies were roasted in a mixture of olive oil, brown sugar, dried rosemary, salt, and pepper. Though we may be heading into a bit of an Indian Summer weather-wise, this meal reminded me that I am fully ready to embrace the flavors of fall.
Roasted Autumn Vegetables (printer-friendly version)
makes four servings
1 eggplant, peeled and cubed
1 delicata squash, peeled, de-seeded, and cubed
3 small sweet potatoes, peeled and cubed
1 red onion, quartered
3 tablespoons olive oil
2 tablespoons organic light brown sugar
1 teaspoon dried rosemary
1 teaspoon kosher salt
freshly ground black pepper
1. Preheat the oven to 400 degrees.
2. Cover a rimmed baking sheet with aluminum foil. Set aside.
3. Add the peeled and cubed eggplant to a large colander. Sprinkle the eggplant evenly with salt. Set aside.
4. Add the cubed squash, sweet potatoes, and quartered red onion to a large bowl. Add in the olive oil, brown sugar, rosemary, salt, and pepper. Toss to combine the ingredients.
5. Rinse and drain the cubed eggplant. Add to the bowl of vegetables and toss to combine.
6. Season with additional salt and pepper if desired.
7. Spread the veggie mixture onto the prepped baking sheet. Make it as even a layer as possible.
8. Roast in the oven for 40 minutes. After 20 minutes, remove the baking sheet from the oven and flip the veggies to ensure even roasting. Return to the oven and back for an additional 20 minutes, or until the veggies are lightly browned.
9. Serve over a bed of couscous. Garnish with feta cheese crumbles.
makes four servings
1 eggplant, peeled and cubed
1 delicata squash, peeled, de-seeded, and cubed
3 small sweet potatoes, peeled and cubed
1 red onion, quartered
3 tablespoons olive oil
2 tablespoons organic light brown sugar
1 teaspoon dried rosemary
1 teaspoon kosher salt
freshly ground black pepper
1. Preheat the oven to 400 degrees.
2. Cover a rimmed baking sheet with aluminum foil. Set aside.
3. Add the peeled and cubed eggplant to a large colander. Sprinkle the eggplant evenly with salt. Set aside.
4. Add the cubed squash, sweet potatoes, and quartered red onion to a large bowl. Add in the olive oil, brown sugar, rosemary, salt, and pepper. Toss to combine the ingredients.
5. Rinse and drain the cubed eggplant. Add to the bowl of vegetables and toss to combine.
6. Season with additional salt and pepper if desired.
7. Spread the veggie mixture onto the prepped baking sheet. Make it as even a layer as possible.
8. Roast in the oven for 40 minutes. After 20 minutes, remove the baking sheet from the oven and flip the veggies to ensure even roasting. Return to the oven and back for an additional 20 minutes, or until the veggies are lightly browned.
9. Serve over a bed of couscous. Garnish with feta cheese crumbles.
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