After harvest season we slip into solstice season as the days grow shorter & darker. One of my favorite ways to enjoy this time in late Fall is to make a warming, nurturing bowl of roasted veggies!
This recipe is easy and simple, just the way it should be, with lots of nutrition too! And you can change the vegetables based on your preferences or what is available to you. Instead of kabocha you could use sweet potato, butternut squash, pumpkin, etc. For daikon you could substitute carrot, turnips or parsnips. And if you don’t like cauliflower or want more green to the dish then add broccoli.
Most roasted vegetable dishes you can get out at restaurants or pre-made at the stores are very high in salt and they usually contain a lot of oil. This is equally delicious while letting the natural sweet, salty, savory flavors of the veggies shine. 🙂
Fall Roasted Veggies
- 1/2 kabocha squash, cubed
- 1 cup zucchini, cubed
- 1 cup cauliflower, cut into florets
- 1 cup daikon or carrot, cubed
- 1/2 cup onion in thin slices
- 1 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp nutmeg
- Chop your vegetables into bite-sized pieces and add to a mixing bowl.
- Add 1 tbsp of water and stir to coat evenly, this will help your spices stick.
- Add your spices and stir again to combine.
- Spread evenly on a baking dish & bake for 45 minutes at 350F. Enjoy!
This recipe is great as a main meal, side dish, or as a warm salad topper. It stores well if you have any leftovers for the next day! If you make these roasted veggies, share a picture on Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I see!
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