Roasted Roots

Nothing says fall like hearty root vegetables roasted simply in the oven. Add some cheese and crackers, a bottle of wine, and you have a delicious, warming supper prepared in minutes.

Directions for all recipes: Toss ingredients together and roast in a 400-degree oven for about 30 minutes or until lightly browned and tender. We like to use avocado oil because it tolerates high heat.

Photos by Cat Mayer

Maple Roasted Carrots

2 bunches of carrots
1 Tbsp avocado oil
1 tsp ground cinnamon
1/2 tsp sea salt flakes
1 1/2 Tbsp maple syrup
1 tsp balsamic vinegar

Garlic Roasted Brussels Sprouts

1 pound Brussels sprouts
3 Tbsp avocado oil
1 tsp salt
3/4 tsp ground pepper
1/8 tsp garlic powder
Salt and pepper to taste

Rosemary Balsamic Butternut Squash

With Sage

1 shallot, sliced
4 sprigs fresh rosemary, chopped
3 Tbsp avocado oil
4 Tbsp balsamic vinegar
Salt and pepper to taste

Parmesan Roasted Acorn Squash

1 acorn squash, sliced into half moons
3 Tbsp avocado oil
1/3 cup parmesan cheese, grated
Salt and pepper to taste

Citrus + Honey Roasted Beets

2 large beets, peeled and cubed
1/8 cup shallot, sliced
1 Tbsp avocado oil
1 Tbsp raw honey or pure maple syrup
1 Tbsp lemon juice
Salt and pepper to taste
Add 2 oz goat cheese and lemon zest after the beets have cooled.

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