MISSION, KS--(Marketwire - Sep 6, 2012) - (Family Features) As the season changes, so does your recipe repertoire. But, to create a memorable meal, you don't need fancy techniques, elaborate dishes, or even professional grade cookware. What you need are classic styles, good wine and do-able recipes. Here are some easy ways you can make your dinner one to remember, from the start of harvest through the holidays.

Setting - Don't worry if you're not a craft maven or can't quite pull off the table setting ideas you see on Pinterest. Just iron a pretty tablecloth and set of napkins -- you'll be surprised how elegant the table will look with crisp linens. For a centerpiece, set out your favorite tray with a few votive candles on it to create a cozy glow.

Wine - Good wine doesn't have to be complicated. Hillary Stevens, winemaker for The Naked Grape wines says, "In my house, the host picks the wine! I recommend picking one that showcases your personality. If you're feeling bold, try a robust Cabernet Sauvignon, and if you're feeling sassy, try a crisp Pinot Grigio." For your next feast, she recommends their newest offering, Harvest Red Blend, a medium-bodied red wine blend with juicy flavors of raspberry and red plum. Visit The Naked Grape on Facebook to find the right wine for your holiday celebrations.

Recipes - No matter what your main dish, make sure you have side dishes that are also full of flavor. This recipe for Oven Roasted Root Vegetables is an easy, elegant addition to the holiday table. The harvest season is the best time to serve fresh vegetables, and roasting them sweetens their flavor. Add fresh herbs for just the right highlight -- with very little work from you.

Oven Roasted Root Vegetables 
Prep: 35 minutes 
Roast: 50 minutes 
Makes: 8 servings 
  Vegetable cooking spray
3 medium red potatoes (about 1 pound), cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
2 medium red onions, cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson Vegetable Broth (Regular or Certified Organic)

Heat oven to 425°F. Spray 17 x 11-inch roasting pan or shallow baking sheet with cooking spray.

Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in prepared pan. Roast vegetables for 30 minutes. Pour broth over vegetables and stir.

Roast for 20 more minutes or until vegetables are fork-tender.

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