Its been raining at least once a day for the past two weeks, I’ve packed away my sandals and busted out my collection of opaque tights and have traded the glory of fresh tomatoes for apples and pumpkin everything. Fall has arrived.

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I love fall vegetables, almost as much as I love summer produce. Almost. I love the saturated colors and the caramelized sweetness you get when you roast them. This particular round of roasted veggies was inspired by a gorgeous romanesco cauliflower I found at the market. A perfect match to the beets, sweet potatoes and parsnips hanging out in my veggie drawer.

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I roasted each vegetable separately; tossing them first in olive oil, truffle salt, and freshly ground pepper before putting them into a 425 degree oven. I go to the trouble of cooking them separately because like my cauliflower to have a little crunch to it and my beets to keep their color to themselves, but you certainly could combine them all and add the cauliflower for the last 15 minutes or so. The result was a lovely rainbow of roasted vegetables…

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