These vegetable side dishes are a snap to make and with only 5 ingredients, they can be on the dinner table any night of the week. Whether you are preparing maple roasted carrots, roasted rosemary potatoes or spaghetti squash with a fire roasted tomato sauce, they can accompany just about any fall meal. As long as you have an oven and a baking sheet, you're good to go.
Maple Roasted Carrots
1 pound colored carrots, peeled and chopped into an oblique shape
2 tablespoons olive oil
2 tablespoons Grade B maple syrup
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Heat the oven to 400°F and arrange a rack in the middle position.
In a small bowl, whisk olive oil, dried thyme and maple syrup together until well combined. Place carrots on a baking sheet and toss with maple mixture until evenly distributed. Season with salt and pepper and toss once more.
Roast the carrots in the oven for 20 minutes or until golden brown and tender.
*Note: This same recipe can be used for roasting sweet potatoes and butternut squash too.
Spaghetti Squash with Fire Roasted Tomatoes and Spinach
1 large spaghetti squash (approx. 5 pounds)
2 cloves garlic, finely minced
1 (15 oz) can fire roasted tomatoes
3 cups fresh baby spinach
3/4 cup finely grated Parmigiano-Reggiano cheese
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
Heat the oven to 400°F and arrange a rack in the middle position. Cut the squash in half lengthwise and scrape out the seeds. Coat the flesh with 2 tablespoons of olive oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Remove the squash from the oven and let cool for 20 to 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Meanwhile, in a medium sized saucepan, heat olive oil over medium high heat. Add garlic and cook until fragrant, about 20 to 30 seconds. Next, add spinach and stir until spinach begins to wilt. Add the can of fire roasted tomatoes and season with salt and pepper as desired. Cook sauce for an additional 10 to 15 minutes. Remove from the heat and adjust seasoning as needed.
Arrange the spaghetti squash on a plate and ladle sauce over the top. Garnish with Parmigiano-Reggiano cheese.
*Note: If the tomato sauce is too acidic, add a pinch of sugar to balance the flavor.
Rosemary Roasted Potatoes
2-1/2 pounds Yukon Gold potatoes
3 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons fresh rosemary, finely chopped
Coarse kosher salt, or to taste
Preheat the oven to 375 degrees F and arrange the rack in the middle position.
Wash the Yukon Gold potatoes and pat them dry. Cut them into 1 inch cubes.
Place the diced potatoes on a large baking sheet and drizzle with olive oil and toss until all the potatoes are coated. Sprinkle the Italian seasoning, rosemary, and salt over the potatoes and toss again to distribute the seasoning. Make sure the potatoes are a single layer on the baking sheet. If not, divide the potatoes onto two baking sheets. Roast in the oven for 30 to 40 minutes or until potatoes are golden brown and tender.
*Note: Olive oil, salt, and freshly ground black pepper are usually staples in any household and do not count towards the five ingredient limit.
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