Embrace the change of seasons with healthy fall roasted vegetables.
Roasting vegetables is a tasty and nutritious way to welcome in the Fall season. Fall vegetables, like root vegetables, squash and brussels sprouts, are in season during this time and are particularly suited for this method of cooking. Roasting brings out the sugars in the vegetables (caramelization) and makes them extra flavorful. It’s also one of the most easiest and foolproof ways to prepare vegetables. Here’s how you do it:
Super Simple Roast Vegetables
- Preheat oven to 425°F.
- Peel squash and root vegetables such as carrots and sweet potatoes. Trim the ends off of brussels sprouts.
- Chop veggies into bite size, uniform pieces (1 to 1 ½ in. cubes).
- Toss veggies in a bowl with up to 1 teaspoon of oil per cup of vegetables. A good extra virgin olive oil is an excellent and healthy choice. Add a pinch of salt and/or pepper.
- Spread the veggies on a roasting pan or rimmed baking sheet in a single layer. Feel free to line the baking sheet with parchment paper or foil if you are using less oil. Leave as much space between vegetables as possible.
- Roast for 25-40 minutes, depending on the vegetable. It’s a good idea to check in on them midway through and turn them over with a spatula. Ultimately, they should be tender enough to pierce with a fork and brown at the edges.
Kick It Up a Notch
- Add in a small chopped onion, a clove of garlic, or a teaspoon of minced shallots
- Experiment with flavored olive oils, such as orange or basil
- Toss with rosemary, thyme, or sage
- Sprinkle on smoked paprika for an sweet, smoky flavor
- Try a medley of different root vegetables like beets, carrots, potatoes, sweet potatoes and onions
Roast veggies also make an easy side dish for Thanksgiving that isn’t loaded with calories. If you want to get extra fancy, you can find many good recipes online. Have fun being creative with your own take on roasted Fall vegetables!