The crisp cool air and changing colors of fall are the perfect backdrop for heartwarming meals. As the days get shorter and the temperatures drop, roasted vegetables are a comforting yet healthy part of autumnal feasts. Their natural sweetness is enhanced by the slow, gentle heat of the oven and a sprinkle of olive oil, herbs or spices. Roasting at a high temperature caramelizes the natural sugars and brings out the inherent flavors of root veggies, squash, Brussels sprouts and more. Here are some irresistible roasted veggie recipes to try this season.
Acorn and butternut squash are fall favorites, with their tough outer shells protecting tender orange flesh. Halve squash lengthwise, scoop out the seeds, and roast cut-side down on a baking sheet until tender when pierced with a fork, about 40-50 minutes at 400 F. Flip over and continue roasting until browned, about 10 more minutes. The natural sugars will caramelize and intensify the flavor.
Brussels sprouts get a bad rap, but when roasted they become sweet and nutty. Trim the sprouts and halve or quarter them depending on size. Toss with olive oil, salt and pepper and spread on a baking sheet. Roast at 400 F, stirring once, until the outer leaves become crispy and brown, about 30-40 minutes. The high heat will transform the sprouts into a delicious side dish.
Carrots and parsnips are earthy root vegetables that become candy-like when roasted. Peel and cut into 1-inch pieces, toss with olive oil, salt, pepper, thyme and maple syrup or honey. Spread on a baking sheet in a single layer and roast at 425 F, stirring occasionally, until tender and glazed, about 30 minutes. The natural sweetness pairs perfectly with the aromatic herbs.
Fennel bulbs have a mild licorice flavor and crunchy texture. Trim the fennel bulbs and cut into wedges, leaving some of the core intact to hold the layers together. Toss with olive oil, salt and red pepper flakes. Roast on a baking sheet at 450 F, stirring once, until the fennel is tender and browned at the edges, about 20-30 minutes. The anise-like flavor intensifies as it roasts.