Autumn in a Baking Dish

Tomatoes in summer, radishes in spring. Every season has its vegetable glories. But I feel that vegetables in fall are the most satisfying, from glorious beets to sweet parsnips. With a splash of olive oil and a sprinkle of salt and pepper, this is autumn in a baking dish.

Roasting vegetables changed my relationship with veggies forever. We were just friends when they were sautéed or steamed; mild, soft and gentle. But after a roasting, the hot oven brings out the natural sugars and the caramelization intensifies the flavor. They get a little singed around the edges, all hot and sexy.

I used a combination of colored carrots, asparagus and sweet potato. You can use parsnips, turnip and butternut squash. Red onion adds a little kick. Tart apples would be nice as well; you decide. This is a great seasonal side dish served with simply grilled chicken. Who said healthy has to be boring?

Cook’s Note: Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.

Autumn Roasted Vegetables & Chicken

roasted veg

By Reem Published: November 5, 2012

  • Yield: 2 Servings
  • Prep: 20 mins
  • Cook: 30-40 mins
  • Ready In: 50 mins

With just salt, pepper, a bit of olive oil, and a hot oven, nearly every vegetable becomes sublime.



  1. Preheat oven to 400 degrees. Place vegetables on a baking sheet (or line with parchment paper for easy cleanup); toss with a splash of olive oil, salt, and pepper.
  2. Roast until vegetables are tender and beginning to brown, 30-40 minutes, tossing them occasionally.
  3. In the meantime, lay out the chicken breasts on a cutting board (I usually cover the board with cling-wrap). Now we're going to pound the chicken. Starting in the center of the cutlet, push down and outwards with the meat mallet. You want a sliding motion that gradually flattens the meat without tearing it. Repeat until the chicken is ¼-inch thick.
  4. Season the chicken with your favorite spices. I used a unique blend of paprika, onion, garlic and rosemary.
  5. On medium heat, pan-fry the chicken on both sides until cooked. Remove from heat, add the crushed tomatoes and season with salt and pepper. Cook until the sauce thickens - about 10 minutes.
  6. Add the chicken to the tomato sauce and cook for an additional 5 minutes for the flavors to blend.
  7. Serve the chicken with the roasted vegetables - enjoy!

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