Roasted Autumn Veg with Garlic and Herbs

With the harvests coming in thick and fast, this week I wanted to share a simple recipe that makes the most of what’s in season right now. Roasted autumn veg is a real crowd-pleaser — it’s easy to make, versatile, and a brilliant way to celebrate homegrown produce.

The mix of aubergines, chillies, broccoli, and garlic creates a dish that’s hearty, flavourful, and just right for these cooler evenings.

---

Ingredients

• 1 aubergine, cut into chunks
• 1 head of broccoli, broken into florets
• 2–3 cloves of garlic, crushed
• 1–2 chillies, finely chopped (adjust to taste)
• 2 tbsp olive oil
• A few sprigs of fresh thyme or rosemary
• Salt and pepper to taste

Optional extras: wedges of pear or apple for a sweet twist

---

Method

1. Preheat the oven to 200°C (180°C fan).
2. Spread the aubergine and broccoli onto a roasting tray.
3. Drizzle with olive oil, then scatter over the garlic, chillies, and herbs. Season generously with salt and pepper.
4. Toss everything together so the veg is well coated.
5. Roast in the oven for 25–30 minutes, turning once, until the veg is golden and slightly caramelised at the edges.
6. Serve hot, either as a side dish or as a main with crusty bread, rice, or couscous.

---

Serving Suggestions

• Add cubed halloumi or feta before roasting for extra richness.
• Mix in cooked grains such as quinoa or bulgur wheat for a filling salad.
• Serve with roast chicken or fish as a side.
• For a sweeter edge, roast some apple or pear wedges alongside the veg.

---

Final Thoughts

This recipe is proof that simple is often best. A handful of seasonal veg, some garlic and herbs, and a hot oven are all you need to create a warming, satisfying dish. It’s a fantastic way to enjoy the fruits of your allotment and kitchen garden — and to make the most of autumn’s harvest.

What’s your favourite way to cook your homegrown veg at this time of year?