England’s Autumn, I Love.
In England, Autumn is a season to be loved and I love.
It’s the season of squirrels.
It’s a time of trees and their boughs which creak with the weight of Summers passed.
It’s the time of leaves on the ground and rustling blankets to hide all passages which crunch with a mysterious sound.
It’s the time of invisible creatures and pawsteps which echo, a presence betrayed at last.
It’s the time which hails the darkness to come and the season which passes as the cold of Winter comes around.
There is a very nice man with a rather sad background I know. Without me betraying too much of his private personal life, I can tell you he found himself needing mental help due to severe depression when he lost his wife early and unexpectedly. As therapy he discovered poetry writing. Now, years later, he still writes a lot of poetry and often gives it to me to read. This is not his, his is publishable quality far above my own, but I felt inspired to try a bit before getting on with what I should be getting along with which is talking about the current recipe.
Now, about the current recipe of apples, parsnips, sweet potatoes and cinnamon. Don’t these tastes just always remind you of Autumn? Remember when you could only get Autumn foods in well… Autumn? Nowadays, you don’t need Autumn to eat them, you can have them anytime! Here they are, all combined into a sticky, gooey and amazingly tasty mess, which is fantastic!
This is a vitamin packed recipe and if it weren’t so high on the carbs I would eat it everyday but sweet potatoes and parsnips both pack a punch for the carbs and apples have a lot of fruit sugar. Still, once in a while is fine and this is a delicious recipe.
Autumn Roasted Veggies
- 1 medium apple (180g)
- 1 medium sweet potato (130g)
- 1 medium parsnip (70g)
- 2 tbsp honey
- 2 tbsp olive oil (use coconut oil for something a bit different)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground cinnamon
- Preheat a fan-assisted oven to 200 deg C (400 deg F).
- Peel the apple. sweet potato and parsnip and roughly chop each into similar sized pieces and place into a large bowl.
- Mix the olive oil, salt, black pepper and ground cinnamon together in a small bowl.
- Pour the oil mix into the vegetables and mix everything to make sure all the vegetable pieces are covered.
- Add the honey and mix everything again.
- Line a baking tray with baking paper and pour the vegetables onto it. Spreading them out evenly.
- Bake for 30 mins, turning half way through the cooking time.