Fall Stout Pot Roast With Autumn Vegetables Food

AUTUMN POT ROAST

Steps:

• Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
• Cook on High for 4 hours.

PROSCIUTTO ROASTED BASS WITH AUTUMN VEGETABLES

Steps:

• Preheat the oven to 400 degrees.
• For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.
• Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked.
• While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside.
• To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot.

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
• Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.