Roasting Fall Vegetables

 

 

 

 

 

 

 

 

Fall vegetables are in season now, and are inexpensive. Squash, rutabagas, turnips, sweet potatoes, beets, etc… With the temperature being cooler, I look forward to dusting off the cobwebs in my oven and roasting a cornucopia of vegetables for dinner.

Many people say they do not like the taste of vegetables, but I ask if they have ever had them roasted. By cooking the vegetables with high oven heat, it brings out a different flavor.  Steamed broccoli and cauliflower smell cruciferous when cooking.  When they are roasted, they take on a different flavor—milder and roasted.

Roasting vegetables is very easy. Clean your veggies with cold water, and cut them into all the same size pieces.  This is important, as an assortment of sizes will cause them to cook at different levels—and some will be overcooked, and others hard.

Place them on a lipped cookie sheet and sprinkle a little (1-2 teaspoons) canola oil and seasoning over the top. I love garlic and a little parmesan.  It doesn’t take much.  If you use a flat cookie sheet, the oil will drip off into the oven and start a fire.  Believe me—I know!  Also, use canola instead of olive oil, as it can take the high temperatures.

Pre-heat your oven to 425° F and roast until done—or about 45-60 minutes. Do not over fill your pan—give the vegetables room to roast.  Serve immediately, or consume the leftovers cold the next day for lunch!   I add them to leftover protein for a wonderful lunch!

Winter vegetables are extremely high in vitamins A and C. They are low in sodium, fat and cholesterol free.  They are low in calories and a source of fiber.  I advise you head to your local grocery store and purchase a variety of fall vegetables now to get started—I hear it’s going to be cool this weekend!