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

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

Leave a Comment
Joanne is a Registered Holistic Nutritionist. Her interest in nutrition and holistic health was ignited as a result of her desire to instil positive eating and lifestyle choices in her family. As a mother of three active school-aged children, Joanne knows firsthand the challenges busy families face in choosing and preparing healthy meals. Her special interests are in promoting healthy traditional diets at home and helping families meet the changing nutritional needs of their growing children. Joanne also holds a Bachelor of Arts degree in English Literature and a post graduate certificate diploma in Public Relations. She has worked in nonprofit and corporate PR for the past 15 years. Joanne believes the key to healthy living lies in natural nutrition and has taken a keen interest in wanting to raise public awareness of the benefits of natural living. In addition to her freelance public relations writing and event planning services, Joanne has a nutrition consulting practice offering one-on-one consulting, group workshops and menu planning for families.