Roast a big batch of fall veggies for an easy side dish or serve with a hearty grain like quinoa or farro for a veggie main dish. Recipes by Nancy Waldeck, a chef at Cancer Wellness at Piedmont.
Ingredients:
Step one:
Toss chopped veggies with a little olive oil or spray well with olive oil spray. Sprinkle with sea salt and black pepper, and add a sprinkle of any spice or spice mix you like.
Step two:
Place in a preheated 400-degree oven until soft and brown on the edges, about 45 minutes for root veggies. (Use this same technique with cruciferous vegetables, too. Just roast for about 20 minutes or so.)
Step three:
Drizzle with maple syrup vinaigrette (see recipe below).
Maple syrup vinaigrette
Chef Nancy Waldeck: This easy salad dressing can go from sweet to savory dressing in a flash. The tangy ginger makes the dressing delicious and bright.
Ingredients:
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2 tablespoons apple cider vinegar
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¼ teaspoon sea salt
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3 tablespoons maple syrup
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2 teaspoons grated fresh ginger
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½ cup extra virgin olive oil
Add all the ingredients to a jar and shake well. Serve with roasted fall vegetables. You can also toss the vinaigrette with fresh fruit, like sliced apples, pears and oranges, or make a tropical fruit salad with mangoes, papayas and pineapple.
Check out additional healthy fall recipes to use your bounty of produce.