I don't know about the rest of y'all, but Texas doesn't really have an "autumn" or "fall."  We just kind of have this weird period of time where it's sometimes hot, sometimes cool, sometimes cold, and usually all of that in the same day.  

So the veggie section at the grocery stores here gets very interesting.  Yes, we get normal fall produce.  But we also have a super-long crossover time between summer and winter veggies.  Therefore, I can claim that I'm not messing up my goals to eat more seasonally by making this dish. ;)

Season-Changing Veggies

Prep time: 10 minutes   Cook time: 1 hour   Total time: 1 hour, 10 minutes

Yield: 6-8 servings



  1. Preheat oven to 400ºF.
  2. Prepare veggies as listed while oven is heating.
  3. Coat a large baking pan with extra Chicken Schmaltz and then toss all veggies into it.  Stir until well-combined and then incorporate the 1/4 cup Schmaltz, salt, pepper, and garlic powder.  Stir again until evenly coated in seasonings.
  4. Bake for 1 hour, until the veggies are crispy but not dry.  Allow to cool and dig in!  Or, like in my case, eat throughout the week as an awesome veggie-packed meal prep option.

1 bunch asparagus, cut into 3rds

1 lb carrots, diced

1 lb parsnips, diced

1 lb fingerling potatoes (I use purple ones for more color!), diced

1/2 sweet onion, chopped

1/4 cup melted Chicken Schmaltz, plus extra for coating pan

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder