Fall Vegetables, Roasted; canal café

I could call this ‘Sheet Pan Vegetables’.

But I won’t.

I was never fashionable when I was working. I was neither in-fashion nor out-of-fashion. I wore conservative suits that lasted forever. Boring, yes, but also practical.

For the same reason I never jumped on the ‘everything in a Mason jar’ trend of food bloggers a few years ago. Does anyone care about Mason jars anymore? Other then for their intended purpose (canning)?

The term ‘roasted’ will be around longer than ‘sheet pan’.

I’m betting on longevity with Google.

I’m also betting you’ll love these.

Click here to Pin Fall Vegetables, Roasted


Fall Vegetables, Roasted

Use your favorite veggies from the market for this easy dish.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables
  • Method: Roasting


  • 2 small – medium sweet potatoes, 12oz (360gr) total weight, sliced into rounds
  • 1/3 butternut squash, 12oz (360gr), cut into chunks
  • 2 red onions, cut into wedges
  • 2 tbs olive oil
  • 1 tsp Herbes de Provence
  • 1/2 tsp paprika
  • 1 tsp soy sauce
  • 1 tsp Balsamic vinegar


  • Put oil, soy sauce, vinegar, herbes, paprika in a large bowl and whisk well.
  • Add vegetables and stir well to coat.
  • Spread vegetables on baking sheet and bake for 15 minutes, 400F (200C).
  • Turn once, bake for 15 minutes longer.
  • Remove and serve.


Use any herbs you like.


  • Serving Size: 1/2 recipe
  • Calories: 798
  • Sugar: 34.2 g
  • Sodium: 368.3 mg
  • Fat: 29.4 g
  • Saturated Fat: 4.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 131.1 g
  • Fiber: 23.4 g
  • Protein: 12.2 g
  • Cholesterol: 0 mg

Keywords: butternut squash, sweet potatoes, red onions

You could be even simpler with Roasted Acorn Squash Slices.

Roasted Fall Vegetables

I don’t remember when I first posted photos of this little café on the canal but its décor has been updated and I thought you should see:

I’m referring to the tiger laying across the barbecue grill.

If you look closely, just above the tiger’s head, is a 1960’s era car license plate from Ohio.

Which reminds me: I saw a ‘black & white’, U.S. police car drive through town awhile back… An old one from the 70’s, complete with the lights on top.

I saw it in my rearview mirror and almost pulled over.

I caught myself and went around the round-about to get behind it and have a closer look.

I have no idea where they get this stuff – or why.

The French (mostly) look at it in curiosity, not really recognizing it.

We look at it and smile….

6 thoughts on “Fall Vegetables, Roasted; canal café”

  1. It is the season for roast vegetables. This morning I learnt radishes,which I have always thought of only in salad terms, can be roasted. I had given up growing radishes because we could not eat them fast enough and more than half would end up in the compost. If we like them roasted, I will go back to growing them.

    The French in general like old cars and particularly anything which is different which the police car definitely is. We had an old bright yellowAmerican taxi on one of the rallies we went. An added advantage is any car over 40 years old does not require a CT as frequently as modern cars. Until we moved here, we hadn’t realized what a ‘door opener’ old cars and particularly ‘different’ old cars are.

    • I’ve always planted radishes in short, partial rows a week apart. Still have too many to eat. I have roasted them – They were good – but not good enough to turn the oven on in warm weather.
      Interesting about the cars. We see a lot of old ones and there are lots of car shows / gathering all over in the summer. We really should go to more of them. I had no idea, though, that it was the French who liked them. I thought it was the British expats. I’ll pay more attention….

      • The French public are really into old cars and not just the enthusiasts. It is also acceptable to have a car with ‘patina’ so the majority are not over restored and a lot are ‘dans son jus’ i.e. as they are found. The British expat community like using their cars here because the roads aren’t as crowded and well maintained for the most part. Also they tend to get cheered on and not run off the road as often happens in the UK judging by the conversation we hear.

        • I think British drivers are like U.S. drivers (in their home country) – everybody else needs to get out of their way! Old cars, bicycles. tractors – just move!! The French (usually) are much more accommodating to other traffic.

  2. I like the marinade (for lack of a better term) that you used here. I roast regular red potatoes, carrots and onions this way though I put the carrots in the microwave for a few minutes first. I can never get them to roast and finish with the potatoes/onions. They’re always still too hard.

    I like the tiger! You don’t suppose he’s next on the menu 😉

    • Yeah – for meat it’s marinade, but for veg? Carrots are a challenge – never thought about micro first….
      He looked like a well-loved tiger lol

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