Roasted Fall Vegetables with a Roasted Grape Sauce

What is this, vegetarian on a FRIDAY? Such riff raff.

It’s not my fault though. This post was actually supposed to go up Wednesday, but my laptop went wonk-a-lonk, so I had to take it into the shop-a-lop. I haven’t posted a thing since Monday!

Did you notice?

You didn’t notice, did you.

It’s okay if you didn’t notice.

No, no I’m fine, really.

No, seriously it’s okay that you didn’t notice.

I understand.

Did I mention I’m packing four pounds of baby already?

DUDES. I had a sonogram on Tuesday afternoon and they’re already almost two pounds each! Almost a week ahead in growth. I’m scared. Will you hold my hand? And my belly up so that I don’t fall over? Coo, coo, thanks.

What I’m getting at is, I roasted some broccoli, potatoes and mushrooms a while back. All chopped up and roasted with some cinnamon and nutmeg. Doesn’t that sound so weird? What is even happening here?

And THEN, at the same time, I roasted some grapes. Which I’ve done once before and haven’t been able to stop fantasizing about it. Buuuu-huuuuut this time I blitzed ’em up in a food processor with some honey and made a sauce.

My baby’s got sauce. (name that song)

And the sauce blew my mind off and onto the floor.

Where is my mind? (name that song)

So yeah, this is it. And it actually worked! It’s on the sweet side, with the cinnamon and nutmeg flavor flaves, and the roasted grape and honey sauce, but for me it really turned the beat around. (name that song)

Okay I’m done.

I garnished it with some lavender blossoms, but took them off immediately before eating because I read somewhere that pregnalillyloo women shouldn’t eat lavender because of botulism.

Also! Try the roasted grape sauce on some grilled or roasted chicken. Take that baby for a ride. Whatever that means.

Hayealth!

Roasted Fall Vegetables with a Roasted Grape Sauce:

What it took for 4:

*3 smallish heads of broccoli, broken into florets
* 1 (8 oz) package baby bella mushrooms, sliced
* 6 new red potatoes, diced
* 2 Tbs. extra virgin olive oil
* 1 tsp ground cinnamon
* 1 tsp ground nutmeg
* 2 cups seedless red grapes
* 1 Tbs. honey
* 1 pinch coarse salt and freshly ground pepper

Preheat your oven to 400.

Arrange the vegetables on a large baking sheet and drizzle with oil. Sprinkle with the cinnamon and nutmeg. Toss a little salt and pepper over everything as well.

Arrange the grapes on a separate smaller baking sheet. Drizzle with a teeny bit of oil.

Roast everything for 30 to 40 minutes, or until browned and roasted and tender and awesome. You may need to take out the grapes a little before everything else.

Place the grapes in a food processor. Add the honey and blitz until smooth and luscious.

Serve roasted vegetables with the roasted grape sauce. Garnish with lavender blossoms, if ya want. Totally up to you.

That’s it!

I’m just kidding about the botulism thing.