It was a night when I needed to make a relatively fast dinner, but had no idea what I wanted to make. I stopped at one of the local farm markets and picked up a cauliflower; I decided I would do something with the cauliflower and some of the sweet potatoes from my garden. When I got home I also found a nice russet potato in my bin (potatoes are one food I tend to buy with a specific purpose in mind and then totally forget about the purpose and the potato). With those three ingredients I opted for roasting them. The key to making it quick was to chop everything very small, but not quite diced.I wanted to add a twist to the vegetables, so in addition to olive oil, I used a touch of pumpkin seed oil. The finished vegetables could be used as a side dish with various meats, but we ate them topped with fried eggs. I LOVE roasted vegetables with eggs – fried, poached, in an omelet. THe combinations just doesn’t seem to go wrong.
Roasted Fall Vegetables with Pumpkin Seed Oil
1/2 large cauliflower (locally grown)
1 medium potato
3 medium sweet potatoes (from the garden)
1 – 2 Tbsp olive oil
1 tsp pumpkin seed oil
Sea salt & freshly ground black pepper
Heat oven to 400F.
Cook for 20 minutes, then stir the vegetables, flipping them over. Cook for another 15 minutes and check for doneness – they should be nicely browned. If they are not ready, stir again and cook another 5 – 10 minutes. Remove from oven and serve. Enjoy!Serves 2 as a main dish with eggs or 4 as a side dish.