It’s fall. The best season. I grew up in Houston, Texas, where there is no fall. So I had a sad, deprived childhood that included nothing of crunchy leaves, crisp mornings, or pumpkin spice anything. I’m now making up time with a fervent obsession with all things fall. And that starts with roasted fall vegetables.
It’s kind of ridiculous how good olive oil and salt make things taste. This is seriously just simple a toss up of pasta, vegan sausage, and roasted or pan fried veggies, but it’s still so flavorful. I make a lot of variations on this same theme, with whatever is on hand. Some pasta, some protein (tofu, tempeh, etc.), and tons of veggies. As long as the vegetables themselves are in season and tasty, it always comes out great. ESPECIALLY IN FALL.