Fall favorites with Annabel Cohen

You can get a feel for fall cooking with Chef Annabel Cohen next week at her special event. The Fall Favorites with Annabel Cohen event will be at Specialties Showroom in Berkley on Monday, September 12 at 6:30 p.m.

She'll show us some new trists on our favorite fall recipes. Tickets for the event are $20 at the door. You can get more information at www.villageinthewoods.org.

She joined us in the FOX 2 Cooking School to give us a preview of some of her fall recipes.

Harvest Roasted Vegetables Three Ways

2 cups peeled, diagonally sliced carrots (thin ovals or rounds)
2 cups, peeled diagonally sliced  parsnips, (thin ovals or rounds)
8 oz.  fingerling potatoes, scrubbed and cut lengthwise in halves
1 medium onion, trimmed, peeled and halved, each 1/2 cut into quarters
1 large beet, peeled and cut into thick wedges
1 large sweet potato, peeled and cut into 1-inch cubes
10 garlic cloves, peeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Kosher salt and fresh ground pepper to taste
Extra-virgin olive oil

Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large rimmed baking sheet. Season well with salt and black pepper, about 3 Tbsp. olive oil, and toss them with your hands to coat them evenly.

Cook until they are tender and golden brown, about 20 minutes.

Serve as is.

Or toss with with fresh pasta, fresh spinach and fresh shaved Parmesan cheese.

OR, replace the beets with celery, reduce the heat to 350 degrees F. and cook until very soft, about 45 minutes. Puree in the bowl of a food processor with 1 cup tomato sauce and 4 cups or more chicken broth, vegetable broth or water. Adjust salt and pepper to taste and serve as a soup.