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When the weather turns cool, I only want to eat warm, flavorful food—in comes roasted vegetables season. Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits. If you roast a bunch of vegetables at the beginning of the week, you can eat them throughout the week in various ways: with eggs at breakfast, folded into an omelette, as a side dish, in a taco or sandwich, on toast, or with any grain.
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Roasted Vegetable Primer
Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits.
Ingredients
Basics
- vegetables chopped or kept whole in some cases
- olive oil or butter
- Salt and pepper
Root Vegetables
- potatoes
- sweet potatoes
- beets
- turnips
- onions
- carrots
- sunchokes
- parsnips
- kohlrabi
Non-root vegetables
- bell peppers
- winter squash
- broccoli
- brussels sprouts
- cauliflower
- asparagus
- eggplant
- fennel
Extras
- whole garlic cloves unpeeled
- slices lemon
- lemon zest
- anything you would pair with roast chicken
- sage
- oregano
- thyme
- bay leaves
- any dry spice combination you prefer
Tried this recipe?Let us know how it was!
