Celebrate the flavors of the fall season with this delectable assortment of Autumn Roasted Veggies. This colorful medley showcases the comforting tastes of rosemary maple glazed carrots, the zesty touch of garlicky green beans and broccolini, and the hearty satisfaction of herb-spiced Japanese sweet potatoes and radishes. Each vegetable is delicately seasoned and roasted to perfection, offering a range of textures and flavors that embody the essence of autumn. Whether you're hosting a festive dinner or seeking a wholesome weeknight meal, these roasted veggies promise to be the star of any table.
Autumn Roasted Veggie Ingredients
- Rosemary Maple Glazed Carrots:
- Whole Carrots: The star of this dish.
- Flavor Agents: Olive or avocado oil, pure maple syrup, fresh garlic, and aromatic rosemary.
- Garlicky Green Beans and Broccolini:
- Greens: Fresh green beans and broccolini.
- Seasonings: Olive oil, minced garlic, and classic salt and pepper. A touch of lemon for zest.
- Rosemary Japanese Sweet Potatoes and Radishes:
- Roots: Radishes and Japanese sweet potatoes for earthy flavors.
- Herbs & Spices: Olive oil, fresh rosemary, garlic powder, salt, and pepper.
How To Make Autumn Roasted Veggies
- Maple Glazed Carrots: Begin by preheating your oven to 400°F. Prep the carrots and give them a luxurious coat of olive oil, maple syrup, garlic, and rosemary. Roast until they're caramelized and tender.
- Green Beans & Broccolini: Toss the green wonders in a garlicky embrace and roast until they're perfectly crisped. A sprinkle of lemon juice elevates their flavor.
- Roasted Roots: Bathe the potatoes and radishes in a rich rosemary and olive oil mixture, then send them to a hot oven. Roast until they're crispy outside and soft inside.
Frequently Asked Questions
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Yes, you can prepare these Autumn Roasted Veggies ahead of time. Here's how to do so while ensuring they maintain their fresh taste and texture when you're ready to serve:
Roast the Veggies: Follow the recipe to roast each set of vegetables.
Cool Completely: After roasting, let the veggies cool to room temperature. This prevents condensation, which can make them soggy, when storing.
Storing:
Short-term: Transfer the cooled vegetables to airtight containers and store them in the refrigerator. They should remain fresh for up to 3-4 days.
Long-term: If you need to store them for a more extended period, you can freeze the veggies. Spread them out on a baking sheet, freeze until solid, and then transfer to freezer bags or containers. This method prevents the veggies from sticking together. They can last in the freezer for up to 2-3 months.
Reheating:
From the Fridge: Preheat the oven to 375°F (190°C). Spread the veggies out on a baking sheet in a single layer. Reheat for about 10-15 minutes or until they're warmed through. This method helps them regain some of their roasted texture.
From the Freezer: It's best to thaw the veggies in the refrigerator overnight before reheating. Once thawed, follow the above instructions. If you're in a hurry, you can reheat them directly from the freezer, but you might need to add a few more minutes to the reheating time.
Serving: Serve immediately after reheating. If you wish, you can add a sprinkle of fresh herbs or a drizzle of olive oil to refresh the flavors.
By preparing and storing your Autumn Roasted Veggies ahead of time, you can have a delicious and nutritious side dish ready to go, saving time and effort on the day you plan to serve them.
Autumn Roasted Veggies
Ingredients
Rosemary Maple Glazed Carrots
- 2 pound bundle of whole carrots
- 2 tablespoon olive oil or avocado oil
- 2 tablespoon maple syrup use up to 4 tablespoon for sweeter carrots
- 1 teaspoon minced garlic
- 2 tablespoon freshly chopped rosemary
Garlicky Green Beans and Broccolini
- 2 cups fresh green beans
- 2 cups fresh broccolini
- 2 tablespoon olive oil
- 1 tablespoon freshly minced garlic
- salt and pepper
- lemon
Rosemary Japanese Sweet Potatoes and Radishes
- 2 cups radishes, quartered
- 4 cups Japanese sweet potatoes, chopped into bite-sized pieces
- 2 cups sweet potatoes
- 5 tablespoon olive oil
- 4 tablespoon finely chopped rosemary
- salt and pepper
- garlic powder
Instructions
Rosemary Maple Glazed Carrots
- Preheat the oven to 400. Line a baking sheet with aluminum foil or parchment paper.
- Peel your carrots, cut off the stems, and then chop them in half lengthwise. Place the peeled and chopped carrots in a large bowl and drizzle them with olive oil and maple syrup. Toss them with the garlic and rosemary and then season them with salt and pepper.
- Disperse the carrots onto the baking sheet and bake for 25-30 minutes - flipping halfway. You will know they are done when they begin to brown and the maple syrup begins to caramelize.
Garlicky Green Beans and Broccolini
- Preheat the oven to 400. Line a baking sheet with aluminum foil.
- In a large mixing bowl, toss the whole green beans and broccolini in olive oil and garlic. Disperse them onto the baking sheet and season them with salt and pepper. Bake in the oven for 15-20 minutes until the green beans and broccolini begin to brown. Serve them with freshly squeezed lemon juice.
Roasted Potatoes, Sweet Potatoes, and Radishes
- Preheat the oven to 400. Line two baking sheets with aluminum foil or parchment paper.
- Use a large mixing bowl to toss the potatoes in the 4 tablespoon of olive oil. Season with garlic powder, salt, pepper, and rosemary. Disperse them onto a baking sheet.
- Add the radishes to the same bowl, toss them in 1 tablespoon of olive oil and season them with garlic powder, salt, and pepper.
- Bake both sheets in the oven for 25 minutes. The radishes should be done at 25 minutes and will be golden around the edges and tender in the center. Use a spatula to toss the potatoes and then return to the oven for another 15-25 minutes - until desired crispness.
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