With autumn just around the corner, I thought I’d start posting recipes here and there to pull out in a few months when the temperatures cool off and we all start to feel like eating heartier fall foods.

This dish is a tasty twist on the same-old same-old roasted vegetables I serve with many a fall meal. Doctored up with a bit of balsamic vinegar and Dijon mustard, the vegetables take on “gourmet” status and are a fitting accompaniment to roasted or grilled meats, poultry, or fish. As other vegetables come into season—namely sweet winter squash or even parsnips or rutabagas—feel free to change this recipe up to your liking.

What are your favorite fall foods? Any recipes you’d like to see featured here for the harvest season?

Roasted Vegetables with Balsamic Herb Dressing – serves 4

2 large red potatoes, scrubbed and cut into 1-inch chunks

3 large sweet potatoes, scrubbed and cut into 1-inch chunks

1/2 lb. green beans, trimmed

2 tbs. extra virgin olive oil

Sea salt

1/4 cup chopped parsley

2 tbs. balsamic vinegar

1 tbs. Dijon mustard

2-4 tbs. fresh basil, finely shredded or chopped

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes with olive oil and a few generous pinches of sea salt. Roast for 20 minutes.

Remove from oven and add green beans to baking sheet, mixing them into the potatoes using a spatula or tongs. Roast another 20 minutes.

While vegetables roast, whisk together parsley, vinegar, and mustard. Toss warm vegetables with dressing once removed from oven. Garnish with shredded basil and serve.

This post is linked to Slightly Indulgent Tuesday.