Seven Roasted Autumn Vegetables and One Exquisite Sauce

Pick a rainbow of autumn vegetables, top a bed of wilted greens, and enhance with a simple Maple, Miso, and Mustard Sauce.

It is the perfect time of year to think about a big platter of roasted vegetables, especially the delicious roots of the season. I feel truly blessed to live in a beautiful and bountiful area in a state that supports local, sustainable agriculture. Within 15 minutes of my house, I have many farm stands waiting for me, and most of them are organic; so much to choose from: beets, carrots, and potatoes of many colors, squashes that span the rainbow, winter radishes in pink, black, and purple, onions, turnips, rutabagas, Brussels sprouts, celeriac, celery, and fat heads of garlic. Every platter of delicious can be different.

            Save time on the big cook day

A platter of roasted vegetables can be prepped the day before if you want to serve this for a special meal, or even Thanksgiving. The only veg you should not cut is the potato or it will darken, so keep them whole until it is time to roast.

Roasted grapes would be a great addition! 20 minutes is all it takes.

Texture and color work together

            Look for a variety of colors, it is not hard this time of year! Remember, the deeper the color, the higher the mineral content. I also tossed in some garlic to roast and smear on bread, and found some lovely dandelion greens to act like a bed for them all. Filled with vitamins and minerals, this platter is definitely a nutritional powerhouse that everyone in the family can enjoy, heart healthy too! You don’t have to limit yourself to just vegetables either, many fruits, such as a seasonal bunch of grapes or sweet pears, would be a welcome addition to this platter.

            Make the sauce the day before as well, and it will be easy work for your gathering.

Seven Roasted Autumn Vegetables and One Exquisite Sauce

  • Olive oil
  • Carrots
  • Beets
  • Daikon radish
  • Brussels sprouts
  • Butternut squash
  • Onions
  • Potatoes
  • Cloves of garlic, or a whole head
  • Bunch of grapes, or pears, etc., if you like
  • Salt, pepper, thyme, and fennel seed to taste, or other favorite herb
  • 1 bunch of greens of choice, chard, dandelion, spinach, etc.

Preheat oven to 450 degrees F. (C.) and add one or two baking sheets to the oven to preheat. This will depemd on how much you are cooking.

Cut up your vegetables in desired quantity and size. It’s all up to you. I don’t bother to peel most of these, there is a lot of nutrition in the skin of potatoes, carrots, etc.

A tray of color! It’s easy to have the rainbow of vegetable colors at our fingertips this time of year. These beauties will be spread on two separate, preheated baking sheets, single file to roast and not steam.

When veggies are prepped, remove the baking sheets and drizzle with olive oil. Group the longer cooking vegetables together on one sheet, the onions, carrots, beets, etc., always cut side down first, and the quicker cooking vegetables on a separate sheet. However, group all like items together so you can remove them as they are cooked, and keep in a single layer or they will steam rather than roast up nice and crispy. Drizzle with a bit more olive oil, and sprinkle with salt and pepper.

Bake until the vegetables are browned on one side and turn. Continue cooking until tender and browned. As one vegetable is finished, remove to another sheet and tent with foil or place in a 200-degree oven to keep warm and wait for the rest.

In the meantime, blanch the greens in a salted water for about a minute, or until wilted. Rinse under cold water to stop cooking.

Plate the veggies over the greens and serve with Maple, Miso, and Mustard Sauce below. This time around, I served all on a beautiful bed of healthful dandelion greens, and sprinkled with salt, pepper, and a bit of fresh thyme!

Squeeze the pulp out of the garlic and spread on toasted bread!

You can add any veggies you love to your platter! This was another day’s selection, surrounding a mound of brown jasmine rice.

Maple, Miso, and Mustard Sauce

Whisk together:

  • 1 tbsp. dark amber maple syrup
  • 1 tbsp. yellow Miso (I used chickpea)
  • 1 tbsp. grainy mustard
  • 2 tsp. cider vinegar
  • ¼ cup mayonnaise, vegan mayonnaise, or local yoghurt
  • 2 tbsp. freshly minced parsley
  • Splash of hot sauce to taste
  • Freshly ground black pepper

Thin with apple cider (not hard cider) to desired consistency. You can just use water if no cider.

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68 Comments Add yours

  1. Love this kind of dishes.

    1. Thank you! Everyone gets to have what they like best!

  2. Sowmya says:

    Looks vibrant and healthy Dorothy

    1. Thank you! Just looking at these beautiful vegetables makes me feel good.

  3. Chef Mimi says:

    Lovely! Such pretty vegetables. And that sauce! It says mustad in the main title, by the way…

    1. Thanks ! I’ll correct!

  4. Nancy says:

    Such gorgeous veggies! And I know it’s yummy!
    Thanks so much Dorothy!

    1. Thanks Nancy! All so good for you and tasty too!

  5. Willow Croft says:

    Wow, that sauce! Can’t wait to try it!

    1. Thank you! The sauce is so quick and tasty!

  6. Bautiful dish!!

  7. CarolCooks2 says:

    Beautiful and vibrant just looking at it makes me want to dive in….Delicious sounding sauce 🙂 x

    1. Thanks Carol! Some of the best flavors of the season.

  8. Such a great selection of beautifully roasted veggies, not to mention the dressing. I’m such a fan of maple-mustard combo, and the addition of miso is brilliant. 🙂

    1. Thanks Ronit! I think of miso as one of my little flavor bombs tucked innocently away in the refrigerator!

      1. It’s really a great ingredients. I also love to add it to soups and stews. 🙂

      2. Oh yes, it’s so versatile!

  9. cakefiles says:

    I love this! Those vegetables are so beautiful 😍 this is my favorite kind of dish and I will absolutely try it!

    1. Thanks! I love putting everything on a large platter for presentation. It always looks bountiful and festive.

  10. writinstuff says:

    Love recipes like this and that Exquisite Sauce sounds just that…exquisite. Can’t wait to try it out. Thanks!

    1. I hope you enjoy it as much as we do!

  11. CARAMEL says:

    What a feast!!!

    1. Yes! We always refer to it as such! What better than all these wonderful foods grown locally!

  12. I truly enjoy roasted vegetables, and your platters look not only delicious but quite handsome. I don’t do it a lot for two, but this sure makes me think.

    1. It always feels just a little more special to arrange everything on a big platter and everyone can choose what they want. Even for two, it dresses things up.

  13. Sheree says:

    Like the sound of this

  14. Gail says:

    What a festive charcuterie of roasted fruits and vegetables. Well Done, Dorothy. 🍁🍂🌾

    1. Thank you so much! The colors and the flavors really make it special!

  15. Angela says:

    Such artistry. Honestly, Dorothy, food stylists are paid a fortune to make food look appetizing. You probably know that they have a number of tricks to do so. You’re as good as any of them!

    1. Thank you so much for the beautiful praise Angela! I take it to heart when we say that we take the first bite with our eyes. Even during my leanest of times with an unimaginably tight food budget, I learned that making it pretty on the plate gained me a lot of miles! All the food on one large serving platre always looks like a bounty, even if it is only fried rice and carrots!

  16. Oh Dorothy, what a perfect dish! I adore roasted vegetables and the sauce sounds divine. Plating them on a bed of greens is so smart, and looks beautiful, thank you!
    Jenna

    1. Thank you Jenna! I like to get everything on one platter and put it on my lazy Susan in the middle of the table!

      1. What a great idea!

  17. What delicious and flavoraful sauce you created.

    1. Thank you Jovina! It’s easy and really delicious!

  18. What beautiful colors how can you not devour this! As always, great presentation too Dorothy.

    1. Thank you! Beautiful veggies do tickle the appetite!

  19. Hi Dorothy,

    Your comment on my Chester, Vermont post, led me to your blog. I am particularly fascinated by cooking blogs since I can barely boil water without burning something. I do love reading about yummy food though.

    Nancy

    1. Ah, I bet you could easily do this recipe! pop in the oven, take out when done, whip up the sauce!

  20. Carolyn Page says:

    Healthy AND delicious, Dorothy – Definitely has that DOROTHY made this – stamp of approval.
    The sauce sounds delish!
    xoxoxo

    1. Thank you so much Carolyn! It does have my seal of approval for every single member of my dietary-challenged family!

      1. Carolyn Page says:

        Gosh, Dorothy, that is so surprising. From the vast array of meals you offer I would never have thought there’d be ‘any’ restrictions, so to speak, on your table.
        And I know, if there’s a woman who knows how to circumnavigate dietary challenges, it would be you!!!

      2. Daughter and granddaughter have severe nut allergies, the extended family has allergies or sensitivities to various other foods including wheat, tree fruits, dairy, and we have those watching cholesterol and who don’t eat meat. I always need to be flexible according to who I am feeding!

      3. Carolyn Page says:

        Well, one thing is for sure. You do it, and do it so very well….
        xoxoxo

      4. Thank you Carolyn! 💕❤️💕

  21. I so miss the farmer’s markets…beautiful and hearthy dish 😋

    1. Thank you! The markets are such a part of our routines! We are lucky here because we have winter markets too that have all the root veggies as well as locally grown greens.

      1. There’s nothing better ☺️

  22. Ally Bean says:

    Nothing better than roasted vegetables. Any sauce is delicious with them, in my humble opinion.

  23. Paula says:

    Oh yum Dorothy! That is just so beautiful! And the sauce sounds incredible – I was late in my discovery of miso, but now I have found it I try to use it as much as possible. Will be trying this before our summer takes hold and it is too hot to turn on the oven

    1. Thank you Paula! I too slip a little miso in lots of dishes for that little something special! Keep cool!

  24. NancyC says:

    I love all these roasted veggies and they look beautiful the way you’ve arranged them on the platter!

    1. Thank you Nancy! It’s so true that we feast with our eyes first!

  25. looks amazing Dorothy and we love roast vegetables with rice and pasta and this would make a wonderful mix to accompany them.. with the sauce.. ♥

    1. Thanks Sally! Our leftovers went over buckwheat pasta the next night! Great minds!

  26. This looks like a veritable feast! Into the recipe folder it goes.

    1. Thank you! The sauce is very versatile!

      1. You’re welcome!

  27. Reading this post is heaven, Dorothy. I love roasted veggies and have an air-fryer, so we eat them all the time. But I never considered adding fruit! And the sauce is such a wonderful way to top it off. I’ve favorited this post for future reference. Thank you!

    1. So glad you enjoyed the post!
      The addition of a bit of fruit is a nice little flavor treat. My favorites are peaches and plums when they are in season, but you can use anything that strikes your fancy!

  28. maristravels says:

    I’m just crossed over from another blog on which you ‘liked’ a comment I made and I’ve fallen for your recipes. I shall make this lovely sounding sauce tomorrow to go with a different dish I’m cooking and I shall continue browsing your recipes. I’m not a great cook, nor a very creative one and as I have no family living nearby and no longer give dinner parties, I’ve grown a bit lazy. I think I might be tempted now to try something more ambitious.

    1. Welcome to my blog! I hope you enjoy my recipes and that they inspired you to do a little experimenting! Have a fun time in the kitchen.

  29. Aren’t you lucky to still have an abundance of fresh vegetables available at the farmsteads. You turned them into a delicious meal.

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