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.
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
- Daikon radish
- Brussels sprouts
- Butternut squash
- 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.
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!
Maple, Miso, and Mustard Sauce
- 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.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.