Autumn Oven Medley

My husband and I are currently updating our kitchen so we’re making our meals on the grill or via a toaster oven in the basement. However, just because we can’t use our kitchen, doesn’t mean we can’t make a tasty meal. This recipe is tasty, full of fall flavors and is super flexible when it comes to ingredients. If you don’t have carrots or sweet potatoes, feel free to substitute any sweet, fall vegetable such as butternut or acorn squash. Store leftovers in an airtight container and reheat via toaster oven or microwave.

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader (Page 14) on Thursday, November 11, 2021.

Ingredients:

• 1 ½ cup carrots, peeled and chopped

• 1 large sweet potato, peeled and chopped

• 3 Tbsp olive oil

• 2 Tbsp maple syrup

• ¼ tsp kosher salt

• ¼ cup light brown sugar

• ⅓ cup raw chopped pecans

Directions:

1. Peel carrots and sweet potato then chop. 

2. Place in a medium bowl.

3. Add olive oil, maple syrup, kosher salt and brown sugar. Mix to combine.

4. Line your toaster oven pan with parchment paper to prevent sticking.

5. Pour your vegetable mixture (including the leftover liquid) into the pan. 

6. Bake at 350 degrees Fahrenheit for about 45 minutes, or until soft. 

7. While your vegetables are baking, chop your pecans. Set aside.

8. Remove vegetables from the oven and toss with chopped pecans. Enjoy!