Making the transition from summer to fall is easy to navigate with this recipe of Roasted Autumn Vegetables. Actually it is a mix of fruit and vegetables. Beautiful crisp apples, fresh cranberries, butternut squash and red onions. All of this produce lends to a bit of sweetness when roasted, combined with an herbed olive oil. When I tossed these vegetables onto the sheet pan, it looked like autumn. I just had to capture a photograph.
The roasted vegetables can be center of plate served with farro, an ancient grain with a nutty chewy texture. Or, add Italian sausage links to the sheet pan before roasting for a delicious dinner.
* dried cranberries can be substituted for fresh. The dried berries will need to be added to the sheet tray at the end of the roasting time, about 10 minutes remaining in the cook time.
Recipe adapted from The Apple Lover's Cookbook by Amy Traverso