Sunday, October 02, 2011

Roasted Fall Vegetables

Roasted Vegetables and Grilled Chicken Thighs

Throughout the year we enjoy roasted vegetables, but the fall seems to be the best time to enjoy the bounty of seasonal squashes and root vegetables.  This is an incredibly easy, healthy, and quick side dish.  Our kids love  it and I usually make enough for leftovers the following day.

Some vegetable combinations I use include a variety of:

sweet potatoes, peeled and cut in chunks
butternut squash, peeled and cut in chunks
carrots, peeled and cut in chunks,
onions, diced
brussel sprouts
red bell peppers

Beautiful fall vegetables

The vegetables can easily be put in a large roasting pan or on a large cookie sheet with edges, drizzled with olive oil and kosher salt, and roasted at 425 degrees.  In addition to the salt, I season our vegetables with about 1-2 teaspoons (depending on how many vegetables prepared) of a combination of seasonings from Emeril's Baby Bam recipe.  The following Baby Bam recipe is found in Emeril's There's a Chef in My Family cookbook.  Bake vegetables until a fork can be easily inserted into the sweet potatoes and brussel sprouts.  Don't overcook or vegetables will get mushy.  I usually begin checking the veggies after about 20 minutes.  Stir occasionally to rotate the veggies for thorough cooking.

The Baby Bam is easy to make and can be stored in a cute glass jar for future use.  I will often have the kids make it for me.

Stored Baby Bam

Baby Bam

3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)

Combine and place in airtight container.

Seasonings Combined

Vegetables drizzled with olive oil, sprinkled with kosher salt and 1-2 teaspoons Baby Bam

Bake vegetables until a fork can be inserted easily into brussel sprouts and sweet potatoes


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