1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
3. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
4. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
5. 1 pound brussels sprouts, halved
6. 1/2 cup extra-virgin olive oil
7. 1 1/2 teaspoons smoked paprika
8. 1 1/2 teaspoons ground cumin
9. 1/2 teaspoon ground coriander
10. 1/4 teaspoon cayenne pepper
11. Kosher salt and freshly ground black pepper
12. 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
13. 1 cup pomegranate seeds

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve. (Courtesy of Food & Wine)

A good old fall food stand-by is chard. Yes you can get it mostly year round, but why not start incorporating it into new recipes now?

Here are instructions for chard pesto! This is a very nutritious and delicious version that gives the classic sauce a new spin for when it’s usual summery main player (basil) isn’t as abundant.

Chard Pesto

1/4 cup olive oil, divided

3 cloves garlic

16 ounces Swiss Chard, washed and dried and stems removed

1/4 cup pine nuts or walnuts

2 tsp. dried basil

3/4 tsp. salt

1 tbsp. lemon juice

Heat 2 tbsp. olive oil in dutch oven. Add Swiss Chard and cook over medium-low heat about 5 minutes, or until wilted.

Chop garlic in a food processor. Add the chard, nuts, basil, salt remaining 2 tbsp. olive oil and lemon juice. Process until mixture looks like pesto.

(Courtesy of M.A.G. Foods)