How to Roast Autumn Vegetables

How to Roast Autumn Vegetables

The leaves are falling, so why not celebrate the season with hearty, autumn vegetables? Squash, turnips, pumpkins, parsnips, beets,

rutabaga and more! These delicious vegetables are now in abundance and

nothing brings out their sublime sweetness better than a little sea

salt, pepper, olive oil and a heated oven. High-heat slow roasting is a simple cooking method that intensifies the flavor of these hearty root vegetables

without adding extra fat and calories. It’s easy to create a colorful

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array of caramelized vegetables – crisp and brown on the outside, soft

and tender in the inside – with these helpful kitchen tips.

Read about unconventional ways to add sweet potatoes to your diet

  • Roast vegetables at 450 F.
  • Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.
  • Oil

    is absolutely necessary. Without oil, vegetables will burn and their

    flavor will not develop. You need just about ½ tablespoon per pound of

    vegetables. A high quality, cold pressed olive oil is best.

  • Toss vegetables during roasting; they’ll stay coated with oil and won’t dry out.
  • Some

    vegetables cook faster than others. If combining different vegetables,

    cut quick-cooking vegetables, such as sweet potatoes, into larger

    chunks. Cut parsnips, turnips, and rutabaga into medium-size chunks, and

    cut slow-cooking vegetables, such as carrots and potatoes, into smaller chunks.

  • If adding fresh herbs for additional flavor,

    choose sturdy herbs such as rosemary, oregano or thyme. Leafy herbs

    such as parsley, cilantro or dill should not be added during the cooking

    process but sprinkled on after vegetables are cooked as they will

    crinkle and brown in the oven.

Read more about heirloom squash varieties to try this autumn

Image via Vanessa Druckman

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Andrea Donsky, RHN
Andrea Donsky, B. COMM is an international TV Health Expert, Best Selling Author, Nutritionist Podcast Host, and Founder of NaturallySavvy.com—a recipient of Healthline’s Best Healthy Living Blogs for 2019. As a pioneer and visionary in the health food industry, Andrea’s passion is to inspire people to make healthier choices. Andrea has combined her background and expertise as both a Registered Holistic Nutritionist and an entrepreneur ("She Boss!") to educate the public on living a healthy lifestyle through the creation of her businesses, books, articles, podcasts, videos, talks, and TV and radio media appearances. Andrea founded Naturally Savvy Media Inc. in 2007 in order to share her passion for healthy living, and love for natural products and companies. Among her numerous publications, Andrea co-authored Unjunk your Junk Food published by Simon and Schuster, a book that journalist, author and mother Maria Shriver endorsed: “Unjunk Your Junk Food has certainly made me more aware about the food that my children eat and the effects it has on our body and mind."</P. Andrea also co-authored two e-books entitled Label Lessons: Your Guide To A Healthy Shopping Cart, and Label Lessons: Unjunk Your Kid’s Lunch Box.