Roasted fall veggies

I went to the farmer's market tonight (only 5 markets left at Midtown!) to bulk up on some squash and try out the brussel sprouts. Things are quieting down at the market - they did have tomatillos at one stand, lots of peppers and tomatoes, some cabbage, onions, broccoli, potatoes...but it is definitely a smaller crowd. Oh winter, here you come.


I got home late and was tired - and opted to go for simple. I made a rice pilaf - which I am calling pilaf only because I used chicken broth instead of water. This made the rice seem much more exciting and flavorful with no extra work on my part.

And then I made a pan of roasted veggies: aforementioned brussel sprouts, sweet potato and onion. The final result was filling (pilaf is more filling than rice) and delicious. The sprouts were thumbs up, btw. Get your stalk and cook some up soon! (I hear the stalk is good roasted whole in a grill - have not tried that yet, but it sounds enticing, if also higher maintenance.)

Roasted fall veggies (not really modified from this blog post)
1 sweet potato, diced in large bites
1 stalk brussel sprouts
2 small onions, quartered
2 T balsamic
1 T olive oil
honey
salt and pepper

Remove sprouts from the stalk, wash to get any loose dirt off.
Make sure veggies are all dry before putting them in a roasting pan.
Mix up the balsamic, oil, and honey (1-2 tsps) and pour over the top.
Cook on 425 for 30-40 minutes, stirring a couple of times in the middle.
Generously salt and pepper (extra salt was really good).
Serve!