FOOD FOR THOUGHT—Roasted Fall Vegetables

By on September 29, 2016
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By Lydia Bolen

ROASTED FALL VEGETABLES

I welcome fall and the pleasant cooler weather. This is my favorite season of the year!

I enjoy experimenting with different cooking methods and recipes with all the plentiful, colorful fall vegetables.

A simple and tasty method is roasting vegetables in the oven. It’s healthy and as a side dish comes together at the last few minutes before dinner is served. Roasted vegetables can be served warm or at room temperature.

Take time this fall to explore all the weekly and weekend-only farmer’s markets. Such beauty! Happy roasting!

 

roasted-cauliflowerROASTED GARLIC CAULIFLOWER

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1 /3 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley

 

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Place olive oil and garlic in a large re-sealable bag. Add cauliflower, and shake to mix.

Pour onto the prepared baking sheet.

Season with salt and pepper to taste.

Roast for 25 minutes, stirring halfway through.

Top with Parmesan cheese and parsley.

Put under broiler for 2 to 3 minutes, until golden brown.

 

butternut-squashROASTED BUTTERNUT SQUASH

  • 1 butternut squash—peeled, seeded, and cut into 1-inch cubes. (See tip following recipe for ease of peeling butternut squash)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Parsley garnish, optional

 

Preheat oven to 400 degrees.

Toss butternut squash with olive oil and garlic in a large bowl.

Season with salt and pepper.

Line a baking sheet with parchment paper.

Arrange coated squash on the baking sheet.

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

TIP for ease in peeling the butternut squash—Poke several holes in the squash. Microwave 3 1/2minutes. Peel, seed, and slice into 1 /2-inch slices. Cut slices into 1-inch cubes

roasted-veggiesROASTED FALL VEGETABLES

  • 3 medium yellow onions, peeled and cut into quarters
  • 3 medium russet potatoes, scrubbed and cut lengthwise into one-half inch thick slices
  • 3 medium turnips, peeled and cut into eighths.
  • 4 large carrots, peeled and cut into 3-inch lengths
  • 1 head broccoli, separated into florets
  • 10 to 20 garlic cloves, loose outer skins removed, inner skins left on.
  • 2 medium sweet potatoes, peeled and cut into 3 inch pieces
  • 3 /4 cup extra-virgin olive oil (or less)
  • 1 tablespoon salt
  • 1 /2 tablespoon black pepper
  • 7 sprigs rosemary

 

Preheat oven to 400 degrees

Put all vegetables (including garlic cloves) into a large bowl.

Drizzle vegetables with olive oil and sprinkle with salt and pepper.

Toss gently with your hands to coat.

Spread vegetables on two large baking sheets lined with parchment paper.

Break up 3 rosemary sprigs and sprinkle over vegetables.

Roast vegetables 15 minutes. Check, and continue roasting until desired consistency.

Pour vegetables onto a serving platter. Check seasonings.

Garnish with remaining sprig of rosemary and serve warm or room temperature.