Appetizer Recipes

Flavorful Fall Vegetables

Flavorful Fall Vegetables



Flavorful Fall Vegetables

Serves: 7


1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon cayenne red pepper
1 pound shallots peeled cloves separated and halved or quartered
3 tablespoons Napa Valley organic olive oil divided
2 pounds orange flesh sweet potatoes peeled and diced into 3/4 inch cubes
2 red bell peppers cored and cut into 1/2 inch thick strips
1 12 ounce bag rainbow baby carrots
1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt


Preheat oven to 375°Fahrenheit. Line a large rimmed baking sheet with parchment paper. While you prepare spice blend and vegetables, toss shallots with two teaspoons olive oil, place on baking sheet, and roast in the bottom third of the oven, about 15 minutes.

In an empty spice jar, small food storage container, or a small resealable plastic zipper bag, combine cumin, ginger, black pepper, turmeric, cinnamon, coriander, nutmeg, allspice, cloves, and cayenne, mix well.

Combine sweet potatoes, bell peppers, and baby carrots in a large bowl. Toss with remaining seven teaspoons olive oil and one tablespoon of the spice mixture.

Push shallots to the middle of the pan, and add vegetables, arranging the sweet potatoes and carrots around the edges and the bell pepper in the middle with the shallots. Make sure vegetables are mostly in a single layer. Sprinkle tops of vegetables with salt. Place pan in the middle of the oven. Roast everything together until vegetables are tender, about 45 minutes, mixing once during cooking.

Store remaining tablespoon of spice Mixture in an airtight container for next time you make the recipe.