Roasted Root Vegetables & Balsamic Glaze

“I feel a recipe is only a theme which an intelligent cook can play each time with a variation.” 
— Madam Benoit

My super yummy Roasted Root Vegetable recipe pairs wonderfully with Dave’s Bourbon Chicken seen here on a bed of Basmati rice!!!

Summer has her bounty, but oh how autumn glory abounds in the garden! If you are a gardener you know exactly what I’m talking about. Here is Michigan we have 3 full seasons we can relish in our gardens sustenance! Spring with her lovely greens, summer with a bounty of tomato’s, and autumn with squash, potato, onions, Brussels sprouts, cabbage, carrots… and so much more. Root storage crops, which all the above mentioned are, flourish in the cooler days of fall.

This savory blend of root storage crops including Brussels sprouts, fingerlings, baby purple potatoes, sweet potatoes, onions and more tossed in a blend of Balsamic vinegar, brown sugar and olive oil is absolutely delicious. This recipe pairs well with any meat dish, but especially delicious with Dave’s Bourbon Chicken. This recipe will be coming next week… so keep posted!

Our Favorite Recipes


1 quart or 4 cups of cleaned Brussels sprouts, halved
1 cups cherry tomatoes, mixed Heirlooms are awesome
2 cups of mixed purple & red baby potatoes, halved OR use Fingerlings
1 large sweet potato peeled and sliced into 1/4 inch slices
1 cup carrots, cut into 1/4 inch coins
1 cup parsnips, cut into 1/4 inch coins
1 medium red onion, sliced lengthwise
2 garlic cloves, minced or 2 tsp jarred
1/2 cup brown sugar
1/2 cup Balsamic Vinegar
1/2 cup Olive oil
1 tsp. sea salt
1 tsp. fresh ground pepper

Pro Tip: You can add any veggie you like to this recipe!

You will need a large bowl to toss all the veggies in once they are cleaned, sliced & diced.

Sweet Dumpling Squash

Root storage crops are very easy to store over winter.

I wanted to share more root storage crop recipe’s. Click this link to see my post with several super yummy recipes!

Click this link:

Heirloom veggies are so beautiful!

1. Cut off the stem end; then remove the first layer of leaves and any bad spots off your Brussels Sprouts; slice in half.

Pro Tip: Cut the stem end off first, then the outer leaves will fall off much more easily!

2. Wash potatoes well, do not peal; Cut in half or quarters depending on the size. If you use fingerlings, cut them into 1″ coins if they are large or cut horizontally if they are smaller.

This would be considered a small fingerling potato.

3. Peel sweet potato; slice 1″ thick.

4. Peel carrots & parsnips; cut into 1/4 inch coins.

5. Peel onion skin off and slice lengthwise.

6. In a large bowl toss all prepared veggies in; mince garlic into veggie mixture.

7. Add remaining ingredients and toss until evenly coated.

8. Put all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated.

9. Bake at 325 degrees for 45 minutes covered stirring every 15 minutes; remove cover & cook for an additional 30 minutes stirring every 15 minutes making sure potatoes and sprouts are cooked through. A knife should slide through without resistance.

Be sure to keep posted for Dave’s Bourbon Chicken coming next Wednesday!

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Added bonus: You can go to my blog at to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,

Fall Flavors: Some of my families favorite fall recipes


I simply cannot help but cook and bake when the cool days of Autumn begin pressing relentlessly against my will.  So even though I’ve just spent many days over the last several months canning and preserving all my garden’s bounty… I still remain in the kitchen.

I love cooking for my family and I thought it would be nice to share some of their favorites with you here! So, as promised over at For Dragonflies And Me Facebook page… Some of my families favorite “Fall Flavor’s” recipes… enjoy friends.

Pizza In A Pot on page 121 in my cookbook

This recipe is in my cookbook, Lovingly Seasoned Eats & Treats on pg.  121. You can purchase my cookbook by coming to my Facebook page at this link

Or you can purchase using PayPal by clicking this link  . Click on the link in the article.

1 lb. ground sausage or hamburger
2 c. (or more) stewed tomatoes
2 c. soup, kidney or black beans
1 can black olives
1 onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, minced
1/4 c. Parmesan cheese
1 T. Minute Tapioca (optional) – I don’t use this
1 T. basil
1 bay leaf
1 T. thyme
1 tsp. salt
1/2 tsp. pepper

1. Brown meat; drain. Transfer to a slow-cooker. Add remaining ingredients and mix well. Cover and cook for 8-9 hours or until slightly thick. Discard bay leaf.

2. Stir and serve over cooked pasta. Sprinkle with shredded Mozzarella cheese if desired.

These recipes are just a few of my families favorites…


Apple Crisp (this is the recipe of the photo I shared on FB)

2 quarts (8c)  of apple pie filling
1 cup quick oats
1/2 cup white flour
1/2 cup brown sugar
1 stick butter, melted

1. Pour the apple pie filling in a 9x13x2 inch baking dish.

2. In a separate bowl add the oatmeal, flour and sugar; mix well. Pour the melted butter into the mixture and mix well until it is crumbly.

3. Sprinkle the crumbs over top of the apple pie filling. Bake at 350 degrees for 30 minutes, until bubbly and golden.

Serve warm with vanilla ice cream!


Candied Squash
You can use any type of squash that you like with this simple yet yummy recipe…

1 sweet dumpling or acorn squash, cut in half with seeds removed
4 Tbsp. butter
4 Tbsp. brown sugar

1.Place the squash with the cavities facing upward in a baking dish with sides.  Place 2 Tbsp.’s of each the butter and brown sugar into each squash cavity.

2. Cover with foil and bake in a 350 degree oven for 45 minutes; uncover and put back in over for 15 more minutes.

3. Remove from oven and let cool for 5 minutes. Scoop out the flesh carefully and put in bowl, trying not to lose any of the liquid. Mash or mix well. Discard the skins.

Brussels Sprouts photo: Brussels Sprouts brusselsprouts.jpg

Caramelized Roasted Root Veggies
This savory blend of root storage crops including Brussels sprouts, baby red potatoes, onions  and more tossed in a blend of Balsamic vinegar and olive oil is absolutely delicious.

1 quart or 4 cups of cleaned Brussels sprouts
2 cups cherry tomatoes
2 cups baby red potatoes, halved
2 cups carrots, sliced into 1/4 inch coins
1 medium red onion, sliced
2 garlic cloves, minced
1/4 cup brown sugar
1/4 cup Balsamic Vinegar
1/4 cup Olive oil
1 tsp. sea salt
1/2 tsp. fresh ground pepper


Toss all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated; bake at 325 degrees for 45 to 60 minutes making sure potatoes and sprouts are cooked through. A knife should slide through both.

DPP_0011Pumpkin Cobbler
This is my families all-time favorite pumpkin desert…

3 eggs beaten
2 cups canned pumpkin
1 can Sweetened condensed milk
1 1/4 cup butter, melted
1 cup sugar
1 Tbsp. maple flavoring
1 tsp. each: cinnamon, nutmeg and ginger
1/8 tsp. salt
1 box yellow cake mix

1. Mix all ingredients except cake mix and butter. Pour into an ungreased 9x13x2 inch pan.

2. Sprinkle cake mix evenly over batter; drizzle melted butter over top.

3. Bake in a pre-heated 350 degree oven for 30-45 minutes. Check for doneness by inserting a clean knife into center and corners. Remove to a cooling rack and serve warm with vanilla ice cream!

Hope you all enjoy!
Please leave me a comment and let me know what you thought!

Happy day,