There are dishes that capture the essence of autumn through its colours, its aromas and, above all, its flavours. This roast of autumn vegetables with mustard and honey, served with blue cheese fondue and garlic bread, is one such dish: a triumph of seasonal vegetables, aromatic herbs and irresistible contrasts, perfect for serving when the temperatures start to drop and the craving for warm, hearty and flavourful dishes returns.
Pumpkin, carrots, potatoes, beetroot, cauliflower and mushrooms take centre stage in a vegetarian autumnal recipe thatis anything but ordinary. The secret? Roasting, which brings out their natural sweetness, complemented by an emulsion of honey, mustard and paprika, adding a delightful sweet-and-sour note. To make it all even more mouth-watering, there’s a blue cheese fondue – creamy and indulgent – and slices of toasted, garlic-scented homemade bread.
The cooking method makes all the difference: in the Palazzetti wood-fired oven, the intense, enveloping heat helps the vegetables to brown, concentrating their flavours and creating that delicious contrast between the slightly caramelised surface and the tender yet still firm centre. It’s a way to continue enjoying the pleasures of outdoor cooking even in autumn, making the most of the wood-fired oven’s versatility, from roasts to bread toasted on the grill.
Perfect as a vegetarian main course, but also as a rich and visually striking side dish for Sunday lunch or a dinner with friends, this vegetable roast proves that all it takes is simple ingredients, a few well-thought-out combinations and the heat of the fire to transform seasonal vegetables into something truly special.
Roast autumn vegetables with mustard and honey, served with blue cheese fondue and garlic bread – the vegetarian recipe for this autumn
Preparation time: 30 minutes
Serves 6
Difficulty: easy
INGREDIENTS
- 4 carrots
- 2 potatoes
- 2 sweet potatoes
- 2 beetroots (pre-cooked are fine)
- 1 yellow onion
- 1/2 squash (Delica or Okkaido)
- 1/2 cauliflower
- 200 g button mushrooms
- 80 ml extra virgin olive oil
- 2 teaspoons of chestnut honey
- 2 teaspoons of mustard
- 1 teaspoon lemon juice
- ½ teaspoon of sweet paprika
- 100 ml cooking cream
- 200 g blue cheese (Roquefort, Gorgonzola or your favourite)
- homemade bread, to taste
- garlic, to taste
- rosemary, thyme and sage, to taste
- extra virgin olive oil, salt and freshly ground black pepper to taste
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METHOD
- Wash the vegetables thoroughly, peel the sweet potatoes and carrots, clean the mushrooms and onions, and remove the seeds from the pumpkin; then cut all the vegetables into large chunks.
- Prepare the honey dressing: whisk together the oil, honey, mustard, lemon juice and paprika.
- Transfer the vegetables to a large ovenproof dish and toss with the honey dressing, salt and herbs.
- Cook in the Palazzetti wood-fired oven at 180°C for about 50 minutes, taking care to stir them halfway through cooking. If they start to brown too much, cover with a sheet of aluminium foil.
- All that’s left to do is heat the cream until it’s just about to boil, then add the blue cheese, stir, and you’ll have a fondue.
- Next, slice the bread, drizzle with a little oil and toast it on the grill; season with salt and pepper and rub it with a clove of garlic.
- Once roasted to perfection, remove the vegetables from the oven – they should be tender but still firm.
- Serve the roasted vegetables with the cheese fondue and the grilled garlic bread. Enjoy your meal!
