Roasted Fall Vegetables

As I have mentioned many times I the past, I get my inspirations from all over the place, from many different sources. I love recipes that show pictures, then I can easily figure out the rest on my own. I almost always change the original recipes too, making them my own. It’s just what I do.

The original recipe for this delicious festive fall side dish of artichokes, garlic and potatoes came from our very own foodzesty at Thank you for the inspiration. That original recipe sounded oh so good, so I just had to try it on my own. But alas, it quickly became my own recipe. First I didn’t have all the right ingredients to make it exactly the same, and second I had other things that were just begging me to add them to the recipe too. So, once again, I made this delicious side dish my own. It was definitely a big hit too.

I used the smaller potatoes and cut them in half. Instead of using artichoke bottoms, I already had artichoke hearts, that I just cut in half. I also added pumpkin, since it is pumpkin season after all, and tomatoes because I had a lot of delicious fresh tomatoes straight from Janet & Bob’s garden that I wanted to use. Gift From The Garden So once again, a little of this and a little of that, and VOILA! A new side dish was created.

For this one, I didn’t measure anything (though I rarely do), I just knew I was cooking for four people.

I can artichoke hearts, drained and cut in half

1 cup cherry or grape tomatoes

1 1/2 cups pumpkin, cubed

1 1/2-2 TBSP garlic

2 lbs small potatoes, cut in half and par cooked with boiling water and vinegar

salt & pepper to taste

enough olive oil to coat the vegetables

Preheat the oven to 400* F or 200*C

First I cut the potatoes in half and boiled them for about 10-12 minutes in boiling hot water with a dash of vinegar. This is a little trick I learned not too long ago. It helps crisp up the potatoes when roasting them. I will use this new method from here on out too. It makes the potatoes come out just perfect.

Once the potatoes were semi-cooked, I drained them, then tossed them in olive oil, salt and pepper and garlic, along with the pumpkin and roasted them in the oven at 400* F or about 200* C. for about 20 minutes.

After about 20 minutes, stir the potatoes and pumpkin mixture, then add the artichoke hearts or bottoms and tomatoes and combine well. Put it all back in the oven and continue to bake for an additional 15-20 minutes.

When the potatoes and pumpkin are tender, it is done. Serve these tasty fall vegetables alongside your favorite main dish and enjoy. We all did. And I created something entirely different with the leftovers too. You ‘ll just have to wait and see what I did next. πŸ™‚

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

13 thoughts on “Roasted Fall Vegetables”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: