The Recipes

Roasted Fall Vegetables

In an effort to add a nice, light element to the holiday table, a roasted dish of seasonal vegetables is always welcome.

Roasted Fall Vegetables


- 1 head cauliflower, cut into 1/2-in. florets
- 1 fennel bulb, sliced
- 3 carrots, peeled and chopped into 1/2-in. pieces
- 1 red onion, cut into large chunks
- 1 head of garlic, cloves peeled
- olive oil
- salt
- pepper
- 1 sprig rosemary, chopped
- 3 sprigs thyme, leaves picked and chopped

Preheat the oven to 350 degrees.

Scatter the vegetables on a sheet tray and drizzle with the olive oil.  Sprinkle the chopped herbs over the top and season with salt and cracked black pepper.  Roast in the oven for 45 minutes and transfer to a platter.