Roasted Veggies
Sometimes it is nice to get creative and let intuition guide you in food preparation rather than being tied to a recipe. Do just that, and roast vegetables for fall in three easy steps.
PREP: Preheat the oven to 400 degrees, using the roast setting if you have one on your oven. Chop your veggies into bite-sized pieces, about 1/2 to 1 inch as you prefer. (Smaller pieces cook faster.) Arrange them in a single layer on a sheet pan or roasting pan lined with parchment paper, if you like. You don’t want the vegetables to be crowded or double-layered as you won’t get the nice crisping and browning on the edges. If you have a lot of veggies, use two pans. If roasting different veggies with different cooking times, consider using two pans. See notes below.
SEASON: Add about a tablespoon of oil of your choice for a sheet pan full of veggies and season to taste with salt and pepper. Oil options include coconut, ghee, butter, sunflower or anything that is suitable for high heat. This is also a great time to incorporate Ayurvedic digestive spices for your constitution or the season by adding cumin, coriander, fennel, paprika, ginger, or anything else you love. One of my favorites when I’m looking for something easy is garam masala. Use about 1 teaspoon of seasonings, to taste. Toss everything to coat evenly with oil and spices.
ROAST: Place the pan in the middle of the oven or just above and below if using two sheets that don’t fit together on one rack. After about one third of the total cooking time has passed, check on and stir to rotate the veggies on the pan and on their sides. Continue cooking, checking and stirring again at least one more time before the veggies are done. They are done when they are fork-tender and golden brown with a crispy toasted edge on at least a few of the vegetables.
Optionl step 4: GARNISH: Sprinkle on some freshly chopped herbs for a boost of flavor and color. You might also consider seeds, nuts, or sauce based on presentation and the overall nutrient content of the rest of your meal.
Pictured above: a mix of delicata squash, two varieties of sweet potato, and fennel bulb roasted with coconut oil, salt, and pepper and garnished with chopped cilantro, dill, and pomegranate seeds.
Notes on roasting times. Skin thickness, moisture content, and vegetable density affect cooking times. Below are estimated guidelines for various vegetables. Preference plays a big role as well. I tend to mix Brussels sprouts and cauliflower with winter squashes and potatoes, and I’m ok with those more delicate veggies being a bit more done in the overall mix. You can also wait and add the veggies that cook faster after the other ones have a good 10-20 minute head start.
beets, potatoes, carrots and winter squashes: 35-45 minutes
broccoli, cauliflower, Brussels sprouts: 20-30 minutes
summer vegetables: squash, tomatoes, bell peppers: 15 to 25 minutes