Introducing Roasted Rosemary Veggies with Chipotle Raspberry Sauce…
Must be Fall.
I knew summer was coming to an end when I woke up the other morning to a cool, autumn breeze blowing through my open window. Then the pumpkins and squash appeared at the grocery store, and my chunky sweater came out to stay.
I loooove Fall.
It’s finally cool enough you don’t have to walk around like a sweaty mess all the time. The air is fresh and crisp, and there is an exciting buzz about…the upcoming holidays are just around the corner, and everyone knows it.
And, of course, the food. Pumpkin spice E-V-E-R-Y-T-H-I-N-G, roasted squash, soups and warm bread. Yummm.
This is the perfect recipe for this time of year, because it uses autumn squash and summer berries. This transitional period is so fun because you can mix the Summer and Fall flavors into deliciously unique combinations.
We got these raspberries and acorn squash from our fave peeps over at Tagges! If you’re a local, RUN to the nearest stand while they still have berries! And if you miss the berries, you can at least grab a basket full of squash, apples, pears and corn. Mmmmm.
This sauce combines beautifully with roasted veg, but we’ve also eaten it as a sauce on a turkey-sourdough sandwich, or drizzled over grilled chicken and rice. It’s so versatile and has such a unique smoky, fruity flavor.
So thank goodness for fruit stands, chipotles in adobo sauce, and roasted rosemary veggies. These things make my heart and tummy happy 🙂
- 10 oz. brussels sprouts
- 6 oz. your favorite type of mushroom
- 1 large acorn squash
- 1 Tbsp. fresh rosemary
- 1 Tbsp. extra-virgin olive oil
- Salt and pepper to taste
- 2 Tbsp. extra-virgin olive oil
- 2 jalapeños (about 1/2 cup diced)
- 2 garlic cloves
- 2 Tbsp. adobo sauce (look for canned chipotle peppers in adobo sauce)
- 2 cups fresh raspberries
- 1/4 cup apple cider vinegar
- 1/2 tsp. salt
- 1/4 cup honey
- Preheat oven to 400 degrees.
- Trim ends off brussels sprouts and cut each one in half. Place on a baking sheet.
- Roughly chop mushrooms into large, bite-sized pieces. Add to baking sheet.
- Carefully cut acorn squash in half from top of the stem to bottom. Scoop out seeds and goop and discard. Flip over and cut into thin 1/2-inch strips, then cut those strips in half. Add to the baking sheet.
- Toss with olive oil and sprinkle with chopped rosemary, salt and pepper.
- Cook for 15 minutes, stir, and cook another 15-20 minutes, until veggies are fork tender.
- While veggies are cooking, prepare sauce.
- Heat olive oil in a small saucepan over medium-low heat.
- Dice jalapeños and add to the saucepan. Sauté for 3-4 minutes.
- Add minced garlic and adobo sauce and cook until garlic is fragrant, about 1 minute.
- Add fresh raspberries, vinegar, salt and honey. Turn the heat to medium-high and stir until raspberries are crushed and incorporated in the mixture.
- Let simmer until reduced by half (about 15-20 minutes).
- Remove from heat, allow to cool slightly and serve over roasted veggies.
*Store leftover veggies and sauce separately in an airtight container in the fridge.
*These are just veggie suggestions. Use your favorite veggies and feel free to get creative!
*We also love this sauce over chicken and rice, or as a sandwich spread (think turkey, avocado and sourdough!)
Loooving those roasted VEG?! Try these roasted veggies with goat cheese!