I love when it gets crisp outside and the leaves all start to change. Fall is my favorite time of year but I moved to Southern California back in ’97 and then to Arizona in 2004. I missed Fall year after year but you start to pretend it’s Fall. You make soup and dress in sweaters, even though the temp is about 80. A couple of years ago my husband and I went to Boston in October to visit family, see some old friends, visit all the history and get some Fall!!! Well……we brought a heat wave and it was in the 80’s until we left! Oh well, we found an awesome rooftop bar in the city by our hotel where we had drinks and enjoyed the warm night. Now we’re in Oregon and I get Fall. We’re trying to adjust to the cool temps and I’m waiting right now for a guy to deliver a cord of wood for the fireplaces. 🙂
This past weekend my littlest monkey turned 5 and we had the whole weekend to celebrate! We went for a hike by the house on Saturday and on Sunday we made it out to a pumpkin patch. I had my camera, of course, and got these awesome pics that I will be hanging on my new walls. 🙂
These roasted vegetables have been a Fall and Winter favorite in my house for years. There’s just something about the colors and the flavor is amazing. They have the sweet and savory flavor combination that I love. The salt, garlic and onion flavors are contrasted by the sweetness of the maple and sweet potatoes. I love how warm and tender these vegetables are and how beautiful they are too!!! I make a lot and then have them with lunch the next day or you could make up a batch of these Sweet Potato & Black Bean Quesadillas!
What’s your favorite thing about Fall?
- preheat oven to 425 degrees
- toss all ingredients except syrup in a large bowl
- spread onto two baking sheets in an single layer
- place in oven and cook for 18 min
- drizzle maple syrup over vegetables and flip
- place back in the over for 12 more minutes or until vegetables are golden and tender
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