Fall Roasted Vegetables

One of my favorite ways to prepare vegetables in the fall is to roast them in the oven, very simply with olive oil and salt and pepper. They caramelize, and the flavors enhance into pure culinary bliss. And the best part? They are good for you! (Don't tell my kids). I like to dress these up a bit once out of the oven with a simple vinaigrette, but that is completely optional.
Jack, my little gardener, had a great time picking this lovely delicata squash and digging up these yummy carrots at a friend's farm. If you have never had garden carrots, trust me when I tell you they are a real treat. Sweet and delicious. And you don't even have to peel them! Just give them a good scrub and cut off the ends. You can use any root vegetables you would like.

Fall Roasted Vegetables with Simple Vinaigrette
recipe adapted from Whole Living

Ingredients:
1 squash (acorn, butternut, delicata - you choose!)
1 lb carrots, halved lengthwise
1 red onion, cut in large chunks
2 Tablespoons olive oil
salt & pepper
for the vinaigrette:
1 teaspoon Dijon mustard
1 1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon olive oil
salt & pepper

Directions:
Preheat oven to 400 degrees. Cut squash in half and scoop out the seeds. Cut into 1/2 inch slices and place on baking sheet.
Cut carrots into half lengthwise and place on baking sheet. Cut red onion into chunks and add to baking sheet.
Drizzle 2 Tablespoons over baking sheet and season generously with salt and pepper, using your hands to thoroughly coat the veggies with the oil and seasonings.
Cook for about 30 minutes, turning once halfway through.
Mix together the ingredients for the vinaigrette.
Drizzle over the hot veggies.
Serve immediately and Enjoy.

Happy Fall!