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

Directions

Heat oven to 400F.

Cut all the vegetables into small pieces, just a bit larger than diced.Place in a large bowl and toss with the two oils, salt and pepper to taste. Spread in single layers onto two baking sheets.

 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.