Roasted Fall Veggies

Roasting vegetables is an art worth learning.  Best part is, its easy enough too!  There are a couple key elements to know, but once you have done it you can utilize roasting for all sorts of veggies (and sometimes even fruit!).  Its a great method to use when you have produce in your refrigerator that is at risk of turning too ripe.  Chop them up, drizzle with olive oil generously, throw in the spices of your choice and presto!  Easy side dish..

Its fall!  So root veggies, cauliflower and squash are all in season.  These vegetable options offer up some perfect textures for roasting.  Pictured we have rainbow carrots, yams, mushrooms and cauliflower.  So preheat your oven to 375 to 400 degrees and have a look at these 3 simple steps to the perfect roasted veggie dish.  Nutrient dense, delicious and sure to fill you up!  (Temperature will vary depending on quantity – the larger the quantity, the closer to 400 degrees the oven should be set at)

Chop –  and drop your veggies into a roasting pan.  Try to leave them all similar in size so that they roast evenly.

Season – Drizzle liberally with olive oil, at least 1/4 of a cup and dust well with salt.. (Note, this is one of the key elements to roasting.  Do not leave veggies too dry)  Add in fresh herbs like basil or thyme.  Toss in some flavor with paprika or garlic powder.  Don’t be afraid to get creative.  Mix well.

Roast – Place on the middle rack in your oven for 20 minutes.  Another key to roasting vegetables well is to leave them alone..  Let them acquire the brown coloring that is trademark for roasting and provides all the condensed flavor.  After approximately 20 minutes, take the pan out and stir the veggies so that they can roast on all sides.  Place back into the oven and repeat stirring every 15 minutes until veggies are browned and tender.  Typically this takes about 50 minutes depending on your oven.

Once they are done, cool slightly and serve!  Add a little shaved parmesan for an added layer of flavor.  This easy side dish is cost effective, healthy and delicious.  Enjoy!



** Married mommy of two beautiful girls , residing in San Diego. Practice manager/Veterinary nurse working in the field for 11 years.

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1 Response

  1. Terry Propst says:

    We love roasted vegetables! About the only way I fix them these days. I roasted whole green beans the other day and they were very good.

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