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Fall into…roasted veggies?

There is just something amazing about the fall.  With the kids going back to school, it almost feels like an unofficial second new year.  A time to make changes, or start something new.   Why else do I love the this season?  Well (in my mind) fall, nutrition, and cooking just go together. Just think of all of the seasonal produce that is available, or soon to be here!  (For a full list of what is seasonal in your area, as well as local farmers’ markets, check out:  Think of all of the warming, delicious, nutritionally packed soups there are to make!  Am I the only one who is excited???  This could be the case…

Another cooking technique that is perfect for the colder months is roasting, and in this case, i’m talking about vegetables.  If you are a veggie hater who is trying to convert, then roasting vegetables is a great start.  When vegetables are roasted, they taste amazingly sweet and delicious.  Why is this best for the colder months?  Because your oven will warm up your house, and create a wonderful aroma!

onion, brussels sprouts, & sweet potatoes

So what will you need?  Whatever vegetables you have lying around!  Carrots, potatoes, green beans, oni

ons, garlic, celery, broccoli, cauliflower, squash…the list goes on and on.  My favorite combination is onions, brussels sprouts, and sweet potatoes.

So once you have chosen (and washed!) your vegetables that you are going to use, preheat your oven 400 degrees.

Next, it is important to cut all of your veggies around the same size in order for them to cook evenly.  My preference is to chop them into bite size pieces.

Place all of your veggies in a pan, drizzle with canola oil and give them a stir so that the are lightly coated.  Then sprinkle them with spices.  You can go as simple as just using salt and pepper, or get adventurous and try spices like oregano or rosemary!  If you are just roasting a sweet squash (for example, butternut squash) try sprinkling it with cinnamon, it is delicious.

Now that your oven is preheated, place your pan in the middle of the oven, and cook for about 20 minutes.  Take the vegetables out, give them a quick stir, and cook them again for another 20 minutes.  They should be browned and tender.  If it is your first time roasting vegetables, I would cook them for 20 minutes, stir them around, and then check them in another 15 minutes and decide how much more time they need.  It can be difficult to give roasting times and temperatures because everyone’s oven runs differently.  Your best option is to try it out, and see what works best for you.  Whatever that is, the results will be amazing….

onion, brussels sprouts, & sweet potatoes

Loveeee it.  And I can’t wait to post even more of my favorite fall recipes!  Until then…

Stay Natural ♥ C


One response »

  1. Pingback: This is my confession…. « Naturally Cassie

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