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Recipe for roasted fall vegetables

Beatrice Peltre for The Boston Globe/Globe Freelance

Serves 8

A side dish of oven-roasted root vegetables is like having a slice of autumn on your table. Carrots, beets, potatoes, and radishes, all in season right now, can be dressed simply with garlic and olive oil, or spiced with hints of cumin and oregano (or fresh thyme), and a dash of honey. If you find other colors of these vegetables — say, golden carrots or striped beets — try those too; they are really pretty together on a platter. The vegetables roast in about 45 minutes and can be prepared ahead of time (always a bonus) and reheated later.


2 bunches (about 12)
slender carrots, cut into
4-inch lengths
2 bunches (about 6) beets, peeled and cut in wedges
1 bunch pink radishes, stemmed and halved
16 small potatoes, peeled and cut in wedges
Salt and pepper, to taste
1 teaspoon ground cumin
6 cloves garlic, finely chopped
1 tablespoon honey
¼ cup olive oil
1 tablespoon chopped fresh oregano

1. Set the oven at 400 degrees. Cover a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the carrots, beets, radishes, and potatoes.

3. In another bowl, combine the salt, pepper, cumin, garlic, honey, olive oil, and oregano. Pour over the vegetables and mix well. Transfer to the baking sheet and spread the vegetables in one layer.

4. Roast for 40 to 50 minutes or until the vegetables are tender when pierced with a skewer.

Beatrice Peltre