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I am obsessed with fall vegetables, it is my favourite time of year to play in the kitchen.

These are my usual suspects to cook with:
Carrots
Butternut Squash
Parsnips

My natural and easy go to for all of these veggies is to roast them. Roasting is delicious and you can do each veggie individually or throw them together on a tray.

Roasted Veggies Recipe

Ingredients
  • Veggie(s) of your choice
  • Olive oil (or oil of your choice)
  • Salt & Pepper
  • Whole cloves of garlic peeled (optional)
Instructions
  1. Set the oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. Chop the veggies
    • Ideally all to the same size so they cook evenly
  4. Add to a mixing bowl & season with oil, salt and pepper
    • If you adding the whole garlic cloves, add them in now
  5. Lay out on a baking sheet
    • If you have a ton of veggies, spread them out over 2 baking sheets. You don’t want them crammed on the baking sheet, it will steam the veggies rather than roast them
  6. Put in the oven and set a timer for 25 minutes
  7. After 25 minutes:
    • Check the doneness of the veggies, set for another 10 minutes if they aren’t to your liking
    • If you have 2 sheets in the oven, switch their position in the oven and reset the timer to 10-15 minutes
    • Flip the veggies when/if you feel they are ready for it
  8. I like the veggies CRISPY, so I find it usually takes anywhere from 45 – 60 minutes. After 25 minutes I will set 10 minute timers and check for when to flip and when to remove from the oven

With being home more often than normal this season I have had the time to experiment in the kitchen with different recipes and I wanted to share my favourites for you to try at home….so here we go:

Roasted Carrots

This is a regular in my house regardless of the time of year. It is a DELICIOUS and easy recipe:

 

Ingredients
  • 8 large carrots peeled and quartered lengthwise
  • 15-ounce can chickpeas, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • Olive oil
  • 3 tbls fresh lemon juice
  • 2 green onions freshly sliced
  • 2 tablespoons of chopped parsley
  • ½ cup crumbled feta cheese
Instructions
  1. Set the oven to 400 degrees
  2. Line 2 baking sheets with parchment paper
  3. Peel and chop the carrots in quarters, place in a mixing bowl
  4. Toss the carrots with olive oil and salt and pepper
  5. Strain & rinse the chickpeas, then pat dry with paper towel
  6. In a bowl mix together the cumin, paprika, cayenne, salt, some oil and chickpeas
  7. Place the carrots on 1 backing sheet and the chickpeas on the other
  8. Cook the carrots and chickpeas in the oven for 45 minutes, rotating racks halfway through
  9. In a small bowl whisk together the lemon juice, oil, green onions, parsley, feta and season with salt and pepper to taste
  10. Mix the carrots and chickpeas together and top with the feta cheese mixture and serve

Butternut Squash

Butternut squash is SO versatile, there are endless possibilities and recipes with this root vegetable.

My go to recipe is Butternut Squash Chipotle Chili by Cookie + Kate. It makes a large batch and is great for meal prepping or freezing in smaller batches for those cold winter nights you don’t feel like cooking.

Parsnips

The most underrated root vegetable and so damn good. I stumbled across a recipe that I adapted and made my own…it is now a fan favourite in my household.

 

Ingredients
  • 8 parsnips peeled and quartered lengthwise
  • Olive oil
  • 2 tbls honey
  • ½ tsp paprika
  • ¼ tsp cayenne
  • ½ tsp coriander
  • ½ tsp turmeric
  • Fresh pepper
  • 1 ½ cup of Greek yogurt
  • 2 cups of grated cucumber
  • 2 tbls chopped fresh mint and/or dill
  • 1 tbls of fresh lemon juice
  • 1 clove of garlic, minced or pressed
  • 4-6 pitted & chopped medjool dates*
  • Nut of your choice, chopped and toasted* (Good options include: cashews, almonds, hazelnuts or macadamia nuts)

*Optional!

Instructions
  1. Set the oven to 400 degrees
  2. Add parsnips, oil, honey and spices to a mixing bowl and coat well
  3. Add to a baking sheet with parchment paper
  4. Bake in the oven for 30 – 45 minutes, depending on how crispy you like them
  5. In another bowl, make the dip by whisking together the following:
    • Greek yogurt
    • Grated cucumber
    • Chopped dill and/or mint
    • Fresh lemon juice
    • Garlic
    • Salt to taste
  6. Chop the nuts and dates*
  7. Serve parsnips with a dollop of dip on top and garnish with the nuts and dates

If you try any of these recipes we want to know! Tag us on Instagram (@alldayfit.co). If you want help with your nutrition or meal prepping, flip us an email, admin@alldayfit.com .

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