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Everyone always knows when it is Autumn in my house because I always commemorate it by making my Roasted Roots. I like a combination of Sweet Potatoes, Turnips, Carrots, Red Onion and Garlic. I toss them all in fruity extra virgin olive oil, sprinkle them with salt pepper and sprigs of fresh rosemary (dried works good too) and I roast them on cookie sheets in the oven at 450 for about 1 hour, stirring the vegetables once about halfway through. I decided to pair this dish up with a cheese fondue with a hint of apple cider. Served with chunks of French bread and the roasted veggies it was a fall meal of total satisfaction!

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For the Cider Fondue:

INGREDIENTS:

¾ cup apple cider
8 oz. shredded cheddar cheese
4 oz. shredded swiss cheese
1 TBS cornstarch
fresh cracked pepper

METHOD:

In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss in the cheeses with cornstarch and pepper and stir into the cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer into small fondue pot or slow cooker and keep warm. Serve with bread cubes and roasted veggies.