Fall marks the official start of roasting season. Not only because turning on that oven is an easy way to fight the chill outside, but this season's vegetables are made for roasting. Think root vegetables like carrots and parsnips, winter squash, hearty heads of cauliflower and broccoli, and Brussels sprouts.
Not convinced? Here are three reasons why you should be roasting all your fall vegetables:
1. It's Hassle-Free
Roasting is the most hands-off cooking method around. Toss everything on a sheet pan, make sure the oven is cranked up to a high heat, and let it do the work while you attend to other things. You also probably already have your oven going to cook the rest of dinner, so might as well throw the vegetables in, too.
2. It Makes Any Vegetable Taste Better
If you were ever subjected to boiled Brussels sprouts, you know they're bad news. How to make them taste magical? Roast them. The outer leaves get a little charred and instantly awesome.
3. It's a Blank Slate for Sauces
While roasted vegetables are great as-is, take a few minutes to whip up something saucy while they're roasting and you won't regret it.Pestodoes the job, roasted red pepper and almond-basedromescois great, and tahini is delicious.
