Roasted Fall Vegetable Bowl

We received our final CSA of the season this past Saturday and I was so excited to see brussels sprouts and some other great fall ingredients like acorn squash and kale. The weather in Ohio continues to be fickle oscillating between autumn temperatures and the mid-seventies. It looks like the first week of November is going to bring significantly cooler temperatures and I'm ready to make all of the fall recipes. This roasted fall vegetable bowl was easy to make and the honey mustard dressing really helped to tie everything together. I had white rice on hand but this would be good with any type of grain like couscous or quinoa.

Our final CSA of the season -- thank you to Birdsong Farms in Hiram, Ohio.

A list of  CSA recipes is coming soon! 

Recipe from Simply Scratch.

-4 cups cooked white rice
-1 pound brussels sprouts
-1 medium yam
-6-8 large radishes
-1/2 red onion
-1 (15 ounce) can chickpeas
-1/2 tablespoon vegetable oil
-3/4 teaspoon each of smoked paprika, garlic and onion powder
-Dash of salt and black pepper
-Toasted sliced almonds
-2 tablespoons Dijon mustard
-2 tablespoons honey
-2 tablespoons white wine vinegar
-3 tablespoons olive oil

Keep brussels sprouts whole if small, or halve or quarter if larger. Dice the yam, radishes and red onion. Drain and rinse the chickpeas. Toss brussels sprouts, yam, radishes, red onion and chickpeas in the 1/2 tablespoon vegetable oil, the paprika, garlic and onion powder, salt and pepper, until evenly disbursed. Roast at 450 degrees for 35 minutes, tossing halfway.

While the vegetables roast, you can make sure you have your rice cooked and ready, the almonds carefully toasted, and the dressing made. For the dressing, simply combine Dijon, honey, white wine vinegar, and olive oil, season with a pinch of salt, and whisk until of uniform consistency.

Serve roasted vegetables over rice, topped with the dressing and toasted almonds, and enjoy.


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