Roasted Fall Vegetables-Two Ways!

Brace yourselves. I have news.

There is a misconception that great produce is not available once summer is over. *gasp* I know. Shocking.

Obviously, since you all go to pumpkin patches and apple orchards in September and October, you know that this cannot entirely be the case. Autumn is a favorite time of year for a lot of reasons (fall colors, crisp weather, cute boots…) but I am continually inspired by the rainbow of available items at my local farmers market. The colors and flavors and textures draw me into the kitchen like no other season does. I’m not talking about the heavy, cream laden casseroles and hot dishes, although those are good too. I’m am referring to the stewed, roasted, and braised root veggies and greens that thrive in this chilly weather.

So in turn, to inspire all of YOU, I have TWO (actually three) ways to enjoy a rainbow of vegetables this season. Roasting is easy, classic, and tasty, but it goes beyond just roasting and eating. There are so many different ways to take this dish to the next level, and these are just two of them. What are YOUR favorite ways to enjoy the veggies of the season?
Check out the recipe for Roasted Vegetable Salad and Roasted Veggie Pasta over at the Columbia City Moms Blog!

Enjoy!