Roasty Toasty Autumn Perfection

Want an easy, simple, delicious autumn treat? Good, because I have one for you! You’re going to need some root veggies and an oven. And some really basic knife skills.


Now you can add your own veggies in here, subtract the ones you don’t like and in general, make this dish your own. Here are a few basic root vegetables to start you off:

Butternut squash (1/4 of a squash)

Red potatoes (3)

Parsnips (1 large)

Turnips (1)

Shallots (2)

Carrots (1 large or 2-3 small)

Garlic (4-6 whole cloves)

Sweet potato (1)

Rutabega (1)


Now take your lovely veggies-of-choice and dice them into even, equal pieces. If you like large chunks, make your cuts nice and big. If you prefer more of a hash, make them smaller. A good in-between is about 1/4″ by 1/4″ by 1/4″.

(And a word of advice: don’t chop your garlic cloves, leave them to roast nicely whole. And cut the shallots into large chunks instead of slicing them small, they’ll caramelize and become amazing in larger pieces.)

Toss and combine in a bowl with a few tablespoons of olive oil, some chopped thyme, coarse salt and pepper, spread evenly onto a parchment-covered baking sheet and roast them in a 375 degree oven for 30-45 minutes or until golden and roasted.

That’s it.


Easy as can be, right? It takes no time at all and is versatile enough to match any meal you pair it with. You can even cook a few eggs over these and have an autumn hash for breakfast or brunch!

Happy fall!



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