Hey, did someone mention fall?

Roasted fall vegetables

waxy potatoes (fingerling or otherwise)
brussels sprouts
carrots
garlic (or onion)
olive oil (or vinaigrette)
salt, pepper, spices

Scrub and chunk potatoes; trim and halve sprouts; peel and chop carrots; smash and peel garlic. Toss with olive oil, salt and pepper. You could also add some mustard powder or paprika if you feel so inclined. I had a bunch of homemade vinaigrette sitting in the refrigerator door, so I used that.

Spread on a baking sheet and roast at 375F. You may want to put the potatoes in first, then add the rest of the veg after ten or fifteen minutes; this ensures that everything will be done at the same time.

When delicious, eat.