Roasting fall vegetables in the oven takes them to a level that a sauté or steaming cannot possibly do, since all of the vegetables slowly become “caramelized” together and contribute their roasted flavors to one another in the process. While the veggies roast, the polenta is prepared. Finally, the roasted vegetables are tossed in a pan with vegetable stock and then cooked together until hot. The creamy polenta is a nice accompaniment.

Roasted Vegetable Ragout of pearl onions, fingerling potatoes, carrots, parsnips, turnips, and celery root, topped with Brussels sprouts, and simmered in vegetable stock with diced tomatoes and herbs
Creamy polenta simmered with milk and garlic
Pear sherbet with grated chocolate and almond cookies

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