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As the season changes, so does your recipe repertoire. But, to create a memorable meal, you donít need fancy techniques, elaborate dishes or even professional grade cookware. What you need are classic styles, good wine and doable recipes. Here are some easy ways to make a dinner to remember, from the start of harvest through the holidays.

Setting: Donít worry if you're not a craft maven or canít quite pull off the table setting ideas you see on Pinterest. Just iron a pretty tablecloth and set of napkins — youíll be surprised how elegant the table will look with crisp linens. For a centerpiece, set out your favorite tray with a few votive candles on it to create a cozy glow.

Wine: Good wine doesnít have to be complicated. Hillary Stevens, winemaker for The Naked Grape wines, recommends pairing wines with personality. Go bold with a robust Cabernet Sauvignon, or go ďsassyĒ with a crisp Pinot Grigio.

Recipes: No matter what your main dish, make sure you have side dishes that are also full of flavor. This recipe for Oven Roasted Root Vegetables is an easy, elegant addition to the holiday table. The harvest season is the best time to serve fresh vegetables, and roasting them sweetens their flavor. Add fresh herbs for just the right highlight — with very little work from you.


Oven Roasted Root Vegetables

Prep: 35 minutes

Roast: 50 minutes

Makes: 8 servings

What youíll need:

Vegetable cooking spray

3 medium red potatoes (about 1 pound), cut into 1-inch pieces

2 cups fresh or frozen whole baby carrots

1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)

1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)

2 medium red onions, cut into 8 wedges each

2 medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)

5 cloves garlic, cut into thin slices

1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves

1 tablespoon olive oil

1cup Swanson Vegetable Broth (regular or certified organic)


Heat oven to 425įF. Spray 17-by-11-inch roasting pan or shallow baking sheet with cooking spray.

Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in prepared pan. Roast vegetables for 30 minutes. Pour broth over vegetables and stir.

Roast for 20 more minutes or until vegetables are fork-tender.