I grew up in the city during a time when fresh local produce was hard to find. That meant a drive in the country was a special occasion that often lead to farm visits. The roadside stands and farmers’ markets offering a veritable cornucopia of fresh produce were abundant. I still remember the pure joy of biting into those first fall fresh apples, the brilliance of massive pumpkins in dying fields, the stunning colors of Native corn, and the insane shapes of the crazy gourds and squashes stacked up in wooden bins.
Autumn Vegetables From Local Farms
Today, I am lucky to live in an area within an easy drive of several local farmers’ markets. When fall arrives I make the short drive to see what seasonal fruits and veggies are available as part of my weekly grocery run. It’s fantastic!
A great find is fresh, locally grown garlic. It is firmer, sweeter, and beautifully subtle in flavor. I use it in great doses in almost everything I cook. I also love the changing assortment of vegetables available including farm-fresh potatoes and carrots. There’s really no comparing the color, texture, and flavor of freshly picked produce to the items you find in the grocery store. Grocery produce is miles apart and hard to swallow once you’ve been spoiled by the real, fresh variety!
Roasted Autumn Vegetables
Because the fall vegetable variety is so great, I can easily mix up my side dishes, creating mouthwatering stick to your ribs stews and whipping up some heartwarming soups ideal for chilly nights. A sure-fire crowd-pleaser at my house is crispy garlic roasted vegetables. They are a no-fuss, no muss side ideal alongside roasted meats and fish, but they also make a hearty vegan meal on their own.
- 4 small carrots, peeled and chopped
- 3-4 medium potatoes, chopped
- 2 small beets, tops removed, peeled, and chopped
- 7 brussels sprouts, cut in half
- 1 medium yellow onion, diced
- 1 medium zucchini, rough chopped
- An entire bulb of garlic, cloves removed and rough chopped
- 2 tbsp. fresh herbs (like dill, rosemary, thyme, etc.)
- 2 tbsp. coconut oil or avocado oil (I like olive oil)
- 1/4 tsp. sea salt and black pepper
- Preheat oven to 375 degrees F
- Line 2 baking sheets with foil or parchment paper. I prefer parchment as the veggies tend to stick to foil.
- Spread the veggies and garlic out evenly on both pans.
- Toss them in the herbs, oil, salt, and pepper making sure to coat them evenly.
- I always use a good quality olive oil, but if you’re cutting back on oil, you can use a bit of water instead.
- Place in the oven and cook for about 30 to 40 minutes. At the halfway mark, toss everything around on each pan to help everything cook evenly.
- Bake for about 30 to 40 minutes until everything is golden brown, crispy, and tender — about 30-40 minutes.
- Remove the pans from the oven, and let them cool slightly before serving.
If you have leftovers, they’ll last in the fridge for about four days. They are best reheated in the oven for a few minutes at 350 degrees F or sautéed in a pan. They also are great in frittatas or soups. Enjoy!
The post How to Make Crispy Garlic Roasted Autumn Vegetables appeared first on Healthy Holistic Living.