Roasted Autumn Vegetable Bowl


So simple yet so tasty.   Serve on its own as a side or over grains, greens or both for a vegetarian friendly meal.  I've been putting seeds on everything lately, I feel they really add something nutritionally and texturally to a dish but feel free to leave them out or change them up to your preference.  

Roasted Autumn Vegetables 

1 lb brussels sprouts, halved

3 carrots, peeled, quartered

1 red onion, sliced

3 garlic cloves, whole

1 small fennel bulb, sliced

1 idaho potato, halved, sliced

1 sweet potato, halved, sliced

1 delicata squash, halved, seeded, sliced

olive oil

s + p

4 oz goat cheese, cut up

Juice of 1 lemon

Leaves from 4 sprigs fresh thyme

basalmic vinegar

sunflower and poppy seeds

Heat oven to 400 degrees.  Toss sprouts, carrots, onion, garlic, fennel, potatoes and squash in a splash of olive oil.  Layer on two large baking sheets and season with salt and pepper.  Roast 45 minutes.   

Remove from oven, cool slightly and toss with goat cheese, lemon juice and thyme leaves.  Drizzle with basalmic vinegar and sprinkle with seeds.   Serve alone or with grains, greens or both.