Elite Kitchens and Bathrooms Fall 2014 Newlsetter
Here’s the recipe from our Fall 2014 newsletter. Download the full newsletter with kitchen tips, a special offer from Well Seasoned gourmet food store and more… here.
The Flavors of Fall!
As the weather starts to cools, the tasty root veggies start to make their debut at the local Farmers Markets – that to me, is a sure sign of the days getting shorter!
One of my favorite side dishes of all times is a simple roasted vegetable medley seasoned with Herbs de Provence. I change it up occasionally, adding other vegetables as they are available and sometimes garnishing it decadently with chopped fresh dates, a little feta cheese & fresh parsley!
Roasted Fall Vegetables with Herbs de Provence
Herbs de Provence is a classic French seasoning blend of rosemary, fennel, thyme, savory, marjoram & lavender that works particularly well in this recipe but also with roasted chicken or pork.
2 large sweet potatoes or yams peeled & cut into ½ “ pieces
1 large white onion
2 large carrots
2 large parsnips
12 Brussel sprouts, cut in half
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
3 tsp. Herbs de Provence
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
Preheat oven to 350 degrees. Wash, peel and cut all vegetables into ½ “ slices, place in a large casserole dish.
Whisk together remaining ingredients. Pour over vegetables and toss to coat.
Bake for 35 – 40 minutes or until fork tender. Serve warm or at room temperature.
