Alchemical Autumn Roasted Vegetables

As the leaves drop, the dry winds of autumn can kick up tension and irritability in the body. The changing weather pattern calls for dishes that feel calm and grounded. These autumn roasted vegetables fit the bill. The seasonal vegetables and healthy fat make this dish nourishing, and it’s delicious and super easy to make.

Roasting Autumn Vegetables

You can use all kinds of autumn veggies in this recipe, including carrots, rutabagas, turnips, onions, parsnips, celery root, and butternut squash. Use whatever medley of vegetables you like and have on hand.

Roasting root vegetables is a technique that takes little effort, but yields flavorful results. All you have to do is chop up the veggies, put them on a pan, throw them in a warm oven, and you’re done.

The trick to this dish is cutting the vegetables in such a way that they cook evenly, together. This is something that you learn over time. For example, carrots cook quicker than rutabaga, so cut the carrot a little bigger than the rutabaga.

The Finishing Touch: Alchemy Oil

What really elevates this dish to the next level, both flavor- and health-wise, is the drizzle of Alchemy Oil. This culinary herbal oil is packed with anti-inflammatory herbs and spices and has the magic ability to make everything taste good! You definitely want make up a bottle of oil to have on hand for autumn roasted vegetables and other foods, all year long.

Click here to get the Alchemy Oil recipe

Print Recipe

Alchemical Autumn Veggies

Author: Kami McBride

Ingredients

• 4 cups peeled and chopped root vegetables, such as carrots, rutabagas, turnips, onions, parsnips, celery root
• 1 cup peeled and cubed winter squash
• 1/2 cup water
• Alchemy Oil
• Handful of fresh arugula/rocket
• Salt

Instructions

• Preheat the oven to 350 degrees.
• Spread the chopped veggies and squash on a sheet pan and add the water to the pan.
• Bake for 30 minutes or until the vegetables are tender, but not overcooked.
• Drizzle Alchemy Oil over the vegetables and garnish with fresh arugula and salt.

Ready to seriously herbify your kitchen pantry? Check out My Herbal Kitchen

I would love to hear from you! What veggies will you use in these autumn roasted vegetables? Do have any tips and tricks for roasting vegetables? Please share in the comments below.