Autumn Splendor!Happy Thanksgiving Everyone! I hope that you are blessed with abundance, peace and joy on Thanksgiving day and everyday!
Autumn splendor roasted veggies will remind one of the gorgeous deciduous trees whose leaves exhibit brilliant colors in the fall - they are beautiful! Roasting the veggies seem to concentrate their sweetness and flavors. I add some roasted tofu to make it hearty. I use both cream and orange fleshed sweet potatoes for this colorful dish. Absolutely delish!
This wonderfully trouble free dish never ceases to amaze - everyone loves it! Served with a bowl of Butternut/Pumpkin soup or Broccoli/Corn chowder, it makes a very filling and nutritious meal. The last time I made it, Keeshu even made a wrap with the leftovers!!
Ingredients:
1 recipe Roasted Tofu (optional)
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric
Freshly ground Black Pepper
Cayenne (red Pepper) (optional)
4 Fresh Rosemary sprigs
6 Fresh Thyme sprigs
1/2 tsp Sea Salt
2 Sweet Potatoes
2 Red Onions
2 Carrots
2 large Bell Peppers (Red, Yellow, Orange, etc -assorted colors)
Wash and cut the veggies into large chunks and place in a rimmed baking pan to fit.
Drizzle with the olive oil and sprinkle turmeric and cayenne if using.
Add a generous grinding of pepper and a nice sprinkle of salt; toss to coat.
Set the oven to 400 degrees F.
Tuck the herbs among the veggies and place in the oven.
Roast for about 45 minutes or until tender and slightly caramelized. Shake the pan and turn the veggies a couple of times during roasting so everything roasts as evenly as possible.
If the tofu is prepared ahead, warm by placing in the oven for the last 10 minutes of roasting.
Remove from the oven and allow to rest for a few minutes; combine the tofu with the veggies or serve them separately - as you wish.
Serve hot. Enjoy!!
Autumn splendor roasted veggies will remind one of the gorgeous deciduous trees whose leaves exhibit brilliant colors in the fall - they are beautiful! Roasting the veggies seem to concentrate their sweetness and flavors. I add some roasted tofu to make it hearty. I use both cream and orange fleshed sweet potatoes for this colorful dish. Absolutely delish!
This wonderfully trouble free dish never ceases to amaze - everyone loves it! Served with a bowl of Butternut/Pumpkin soup or Broccoli/Corn chowder, it makes a very filling and nutritious meal. The last time I made it, Keeshu even made a wrap with the leftovers!!
Ingredients:
1 recipe Roasted Tofu (optional)
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric
Freshly ground Black Pepper
Cayenne (red Pepper) (optional)
4 Fresh Rosemary sprigs
6 Fresh Thyme sprigs
1/2 tsp Sea Salt
2 Sweet Potatoes
2 Red Onions
2 Carrots
2 large Bell Peppers (Red, Yellow, Orange, etc -assorted colors)
Sweet Potatoes, Carrots, Red Onions, and Assorted Bell Peppers ready for roasting
Method:Wash and cut the veggies into large chunks and place in a rimmed baking pan to fit.
Drizzle with the olive oil and sprinkle turmeric and cayenne if using.
Add a generous grinding of pepper and a nice sprinkle of salt; toss to coat.
Set the oven to 400 degrees F.
Tuck the herbs among the veggies and place in the oven.
Roast for about 45 minutes or until tender and slightly caramelized. Shake the pan and turn the veggies a couple of times during roasting so everything roasts as evenly as possible.
If the tofu is prepared ahead, warm by placing in the oven for the last 10 minutes of roasting.
Remove from the oven and allow to rest for a few minutes; combine the tofu with the veggies or serve them separately - as you wish.
Serve hot. Enjoy!!
Autumn Splendor Roasted Vegetables
There are a few pieces of eggplant hiding in the roasted veggies; I added a couple since a friend was asking about different ways of using eggplant and I told her she could include them here ;D. I gave her some and she loved it!!
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