I came home from this week’s farmers market with gorgeous oranges, yellows and purples. Fall is here. Another busy week ahead called for planning ahead. I roasted about 10 cups of raw autumn vegetables and ended up with four main courses: mini-rustic tarts, filled savory crêpes, risotto and arancini.
You can’t use canned pumpkin if you’re looking for chunks. I’ve never really cooked with fresh pumpkin; I’ve always used butternut squash.
Using sugar pumpkin, butternut squash, turnips, heirloom carrots, sweet potato and onions, I roasted up two full baking sheets full of autumn color. Tossed with black truffle oil and sprinkled with sea salt, black pepper and fresh sage, off into the oven the vegetables went. We planted sage in the summer and hubby kept wondering why. Now he knows.
I try not to repeat myself, but with truffle oil I must. I use black truffle oil in lots of vegetable dishes. A little goes a long way. Do your recipe a favor and buy a bottle of truffle oil. It’s worth the cost and a little goes a long way in terms of flavor. If cost is a concern, regular EVOO is fine, or consider combining EVOO with a hint of truffle oil.
Yield: about 6 cups of roasted vegetables
What you need:
- 1 sm sugar pumpkin, about 2 lbs, peeled, seeded and cut into 1/2” chunks
- 1 butternut squash, peeled and cut into 1/2” chunks
- 1 lg sweet potato, peeled and cut into 1/2″ chunks
- 6-7 carrots, peeled and cut into 1/2″ chunks
- 3 sm turnips, peeled and cut into 1/2″ chunks
- 6 shallots, peeled and cut into cut into 1/2” chunks
- 4 garlic cloves, finely chopped
- 1/2 c Devo Olive Oil Black Truffle EVOO
- 1/4 c chopped fresh sage leaves
- Freshly ground sea salt and black pepper
What you do:
- Heat oven to 425˚.
- Prepare two baking sheets with foil
- In 2 lg bowls, mix vegetables, oil and sage.
- Season with salt and pepper and toss well to coat.
- Spread vegetables onto baking sheet in single layer.
- Roast until vegetables are just tender, about 35-40 min, tossing once half-way through.
- Remove from oven.