Roasted Vegetables For Autumn
Autumn is a perfect storm for vegetables. Just as the hardier produce comes into season, temperatures drop and it’s finally bearable (even lovely!) to crank your oven on high heat for a long time. The season’s sturdy greens and root vegetables are perfect for this fool-proof method for delicious produce.
Roasting vegetables is the easiest way to guarantee veggies so delicious even the pickiest eaters will take part. With a simple application of oil, salt, and heat —herbs and spices if you’re feeling fancy — you can turn almost any vegetable into a warm, savory, golden-brown delicacy.
- Brussel Sprouts
- Olive oil
- Salt and pepper
- Rosemary (optional)
- Thyme (optional)
- Squeeze of lemon
- Parmesan cheese
Pre-heat your oven to 190F-230F, depending on the sturdiness of your veggies. (Kale wants 190; potatoes and carrots do well with the dial turned up.)
Cut your vegetables into bite-sized (or so) pieces, and toss with enough oil just to coat. (Coconut oil is great at especially high heats.)
Line a baking sheet with aluminumfoil or parchment paper, and spread your veggies out in a single later. (Too crowded and they steam rather than brown.)
Sprinkle with salt and a chopped-up herb or two if you like. Woody herbs like rosemary and thyme are better for roasting than delicate leaves like basil – save tender herbs for after the roasting is done.
Cooking time, like temperature, will vary based on your vegetable. Kale takes 15-20 minutes, Brussels sprouts and broccoli take 30-45. Toss or stir half-way through to get colour on all sides, and keep an eye on your oven near the end to make sure nothing burns. (A bit of dark colour will still taste good.)
Serve with a sprinkle of herbs, a squeeze of lemon, or a few shavings of parmesan cheese.
Recipe by Electrolux