Autumn Roasted Root Vegetables

Color. Life is so vibrant and alive when there’s color, right!? The day my favorite season began…when those leaves started fading into glorious hues of burnt orange and bright lime green, I was soooo excited! Yet, apparently fall in the PNW means a few sunny days sprinkled into the constant forecast of rain. So even when it’s raining outside and there are little streams of water running down the sidewalk and the leaves are gently swaying with the wind, the clouds are dancing across the horizon and candles are lit in the living room, I’ll pop a pan of these in the oven and it’ll be the most perfect accompaniment to a gloomy afternoon!

I’ll buy a cornucopia of produce to use for many different recipes, but one of my favorites is just simply a pan of roasted vegetables with cracked black pepper + fresh garlic.

It’s pretty easy, really ;) Just grab a metal mixing bowl and chop up all your favorite vegetables, toss with olive oil, garlic, sea salt + black pepper, and a splash of herbs de provence! Mix together and bake at 400 degrees for 30-40 minutes, or until soft!

Finish off with some melted parmesan or feta cheese :)

Xoxo! Cheers to cozy fall evenings!