Warming Up Your Autumn

“Bliss Point” Roasted Winter Veggies. Side dish or appetizer—Take your pick!

Roasted vegetables are popular, even with the veggie-hesitant. This preparation amps up the flavor profile several degrees—all the way to that famous “Bliss Point” of sweet/salty/savory perfection.

For an appealing appetizer, pile a spoonful of the roasted roots on toasted baguette slices (with or without a smear of soft goat cheese), add a sprinkle of chopped fresh herbs, and you’re all set. Enjoy with a glass of your favorite Carica wine. We’re partial to Carica Chardonnay and Carica “Siren” Red Blend with our veggies. Cheers!

4 cups winter root vegetables, peeled and chopped in ½-inch cubes:

• Use a combination that suits your fancy (or what the cupboard offers), including butternut squash, carrots, celery root, baby turnips, parsnips, rutabagas, sweet potatoes, onions.

• For example: 1 small squash, 3 carrots, 1 celery root, 1 yellow onion

Dressing

2 Tablespoons rice vinegar

2 Tablespoons yellow or white miso

2 Tablespoons maple syrup or honey

1 Tablespoon soy sauce

2 Tablespoons neutral vegetable oil, e.g., grape seed or canola

Preheat oven to 425 degrees F. Line a large, rimmed sheet pan with parchment paper.

In a large bowl, whisk all the dressing ingredients together. Add the cubed vegetables and toss well to coat. Spread the vegetables on the prepared pan. Roast in the oven for 30 minutes, turning vegetable pieces once or twice during roasting. Test for doneness: The pieces should be lightly caramelized, and the texture should be tender but not mushy. Roast for another 5 to 10 minutes, as needed.

Serves 4 as a side dish or 10 to 12 as an appetizer.