Fall! My favorite season of the year. I’m sure it has nothing to do with the fact that my birthday is in October! When it comes to food and cooking I’m always happy to see cooler weather arrive, inspiring me to heat up the kitchen again with home prepared stocks, soups, casseroles and roasted veggies!
As we strive to increase our appetite for, and intake of, veggies one of the most tasty ways is through roasting. If you are new to the whole healthy eating thing this is a good way to start. There is just something about the drizzling of olive oil and the sprinkling of good quality salt over those veggies that brings out wonderful flavor and sweetness.
My favorites to roast are squash (see the Delicata pictured below), beets and Brussels sprouts. However there are so many yummy choices: onions, cauliflower, okra, mushrooms, green beans, sweet potatoes, carrots, etc. It seems funny to say that beets and Brussels sprouts are among my favorites because a few years ago I wouldn’t even have touched them. That is the power of a roasted vegetable!
I’ll share with you a simple way of roasting vegetables although depending on your oven you may need to adjust the heat and/or time.
What are your favorite vegetables to roast?
- Sliced beets – I don’t peel
- Brussels Sprouts – trimmed and halved if large
- Delicata squash – Slice vertically, scoop out seeds, and cut in 1/2 inch portions
- Green beans – whole
- Sweet potatoes – sliced or cut into chunks
- Onions – sliced or cut into chunks
- Mushrooms – whole
- Okra – whole
- Carrots – cut into sticks and sprinkled with fresh or dried thyme
- Anything you would like to try!
- Preheat oven to 400.
- Prepare veggies.
- Place on baking sheet.
- Toss with organic olive oil or coconut oil.
- Sprinkle with Redmond or Celtic sea salt.
- Bake 15 – 20 minutes or longer depending on how hard the vegetable is.
- Remove from oven and serve hot.