Roasted Fall Vegetables

I love root vegetables and squash in the fall. I really like it all year but of course it is much easier and cheaper to like it when the vegetables are in season. One day I will figure out how to grow my own. Anyway, I threw together a variety of vegetables here and they all came together nicely. It was super easy to roast them and the house smelled great after! This is another customizable dish so if you’d rather leave out an item or add in another, feel free!

5-6 small fingerling potatoes (baby red or white potatoes would work well also)

2 medium rutabagas, quartered
2 medium beets, quartered
2 medium turnips, quartered
6-8 brussell sprouts
1 large sweet potato, cut into 2” chunks
1 parsnip, cut into 2” chunks
½ cup sliced fennel
2 sprigs of fresh thyme, chopped (about 1 tsp)
1 tsp garlic, minced
2 tsp sea salt
½ tsp black pepper
½ tsp red pepper flakes
3 Tbsp olive oil

• In a large casserole dish, combine clean, cut vegetables. Drizzle with olive oil and stir until vegetables are coated in oil.
• Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings.
• Pour water over vegetables. Bake at 350°F for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

Zucchini-Potato Breakfast Patties

During the summer we have an abundance of zucchini. My mom, myself and our neighbors always seem to have too much of it. Don’t get me wrong, we love eating it. However, you can only eat sautéed or grilled squash every night for so long. We are at that point of the year where we are trying anything to have zucchini different. I haven’t had zucchini for breakfast but it turned out well! These are perfect little hash brown patties and go great with an egg or some fruit.

½ of a large zucchini, shredded, water removed

½ of a russet potato, shredded
¼ cup diced onion
1 egg
¼ cup all purpose gluten-free flour
¼ cup corn meal
½ tsp black pepper
½ tsp salt
Olive oil

• Combine zucchini, potato and onion together. Add in egg, flour, cornmeal, pepper and salt. Mix together with your hands until well blended.
• In a large skillet or on a griddle, heat up a little olive oil. Once skillet/griddle is hot, place the zucchini mixture in the skillet in the form of small circle patties.
• Flatten the patties until they are about ¼” thick so they will crisp up nicely. Cook in the skillet on one side for about 10 minutes on low-medium heat.
• Flip patties and cook for an additional 5 minutes or until both sides are crispy. Serve immediately. These are best served warm right after cooking.