Oven Roasted Fall Vegetables

Oven Roasted Fall Vegetables

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Joan Pieroni

Joan loves the flavor combination of these Fall vegetables. Roasting vegetables gives them a great flavor, and the oil and spices used can be very versatile too! Delecata Squash is great to use because you can eat the skin so you don't need to take time to peel it. 


This is a very easy recipe to prepare.
10 minutes preparation
30 minutes roasting 

1 medium head fresh purple cauliflower (or white), cut into small pieces
1lb. fresh brussels sprouts, cut in 1/2
2 medium Delecata Squash, washed & seeds cleaned from center, cut in 1/4 inch slices
1/2 cup grapeseed oil (or canola oil)
2 cloves garlic, finely chopped
1/2 tsp. dry parsley flakes
1/4 tsp. dried thyme
salt & pepper

Mix all the cut vegetables in large bowl. Toss with oil, garlic and herbs.  Roast in preheated 450 oven on a shallow pan for 30 minutes or until tender. Season with salt & pepper and serve.