Oven Roasted Autumn Vegetables

..and before anyone says anything, I do know that tomatoes are officially fruit.
By Mike Knell on 2005-06-17 14:51:48

Roasted vegetables are a delicious dish served on it’s own or with your favorite meat, poultry or seafood entree. These typically hard vegetables are boiled or steamed first to tenderize and then roasted in a hot oven to bring out the natural sugars. The result is a tender and tasty dish that is perfect comfort food.

Cook’s Notes:

The trick with roasted vegetables is to make the pieces similar in size and to pre-cook some or all of the vegetables before roasting so that everything finishes cooking in the oven at the same time. Roasting at high heat crisps the vegetables, giving them wonderful texture on the outside while the insides are soft and tender.

Oven Roasted Autumn Vegetables


1/2 pound Rutabaga, peeled and cut into 1-inch pieces
1/2 pound Carrots, peeled and cut into 1-inch pieces
1/2 pound Parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels Sprouts, trimmed
1 small head Cauliflower, cut into florets
1/2 pound Sweet Potatoes, cut into 1-inch pieces
1 tablespoon Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
2 teaspoons Fresh Chopped Thyme
2 teaspoons Fresh Chopped Sage
1/8 teaspoon Freshly Grated Nutmeg
Coarse Salt
Fresh Ground Black Pepper
1/2 cup Dry Red Wine or Marsala Cooking Wine


1. Preheat oven to 450 F.
2. Fill large saucepan or stockpot 2/3 full with salted water.
3. Add rutabaga pieces, carrot pieces, parsnip pieces, and Brussels sprouts to saucepan. Boil 5 minutes.
4. Remove vegetables with slotted spoon to colander.
5. Add the cauliflower to saucepan. Simmer 1 minute.
6. Remove cauliflower with slotted spoon to colander.
7. Add cooked vegetables and sweet potatoes to large roasting pan.
8. Add unsalted butter, extra virgin olive oil, fresh thyme, fresh sage, fresh nutmeg to small sauce pan.
9. Melt butter and stir to combine.
10. Drizzle herb butter over vegetables. Toss to coat.
11. Season with coarse salt and fresh ground black pepper to taste.
12. Pour wine into roasting pan.
13. Cover roasting pan tightly with foil. Bake 40 minutes.
14. Remove foil, bake additional 20 minutes, or until vegetables are tender and wine has evaporated.
15. Arrange roasted vegetables on a serving platter.
16. Serve hot.

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