Recipe Corner: Roasted Fall Vegetables



1 large head of cauliflower, in 1 1/2” florets

5-6 garlic cloves, peeled

1 large red, yellow or white onion, cut into wedges

8 oz. baby bella mushrooms, cleaned, cut in half

1 large sweet potato or Yukon Gold potato, peeled and cubed

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1 cup carrots, peeled and sliced thickly
1 cup zucchini, butternut or summer squash, cut in 1/2″ rounds

1 cup red, orange or yellow bell peppers, seeded and cut in wedges

1 cup Brussels sprouts, trimmed, cut in half

2-3 tablespoons olive oil, as needed

2 teaspoons dried rosemary leaves, crushed

1 teaspoon dried sage leaves, crushed

Salt, basil, oregano, paprika, freshly ground black pepper (to taste)

Lemon juice, olive oil, chopped basil, parsley, green onions, cilantro for garnish

Crumbled feta or blue cheese or grated Parmesan cheese for garnish



Preheat oven to 425 degrees.  In a large bowl, toss all ingredients (except garnish) with olive oil until evenly coated.  Cover a non-stick baking sheet (or roasting pan) with foil and spread vegetables evenly on baking sheet.

Bake for 35-45 minutes tossing every10 minutes until vegetables are tender and lightly caramelized.  Remove from oven and garnish with choice of basil, parsley, green onions, cilantro and cheese.  Season with lemon juice, toss, and drizzle with olive oil, if desired.

Serves 6-8.


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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