Image from Steve Keys on Flickr
Almost everything is better roasted... And fall is certainly the time for roasting, if ever there were one. Last night, as Caiden and I were at home alone together, we roasted some carrots for supper (supper sounds appropriate for autumn, don't judge me). First we cut our carrots into 1-2 inch lengths and then quartered them. Next, they were coated with olive oil and seasoned with a little salt and sent to roast in the oven set for 450 degrees for about 15 minutes. They were sweet and savory and a little bit toasty around the edges. Delicious.
Today, for lunch, we had baked sweet potatoes with butter and parmesan cheese... mmmm...
I just love roasted vegetables and savory fall foods, so I had to share a few of my favorite roasted recipes with you:
Roasted Cauliflower: Even if you don't like cauliflower, you might like this. It is roasted with garlic, olive oil, and salt, and sprinkled with parmesan cheese at the end.
Pasta with Butternut Squash, Sage, and Pine Nuts: Amazing! You have to try this one.
And one I want to try soon is Three-P Soup (Peanut, Pumpkin, and Sweet Potato).
I would love more roasting recipes and ideas if you have any!
Soup, soup, soup, and stew, too. I just loooove fall! Happy fall-i-day.