A lot of people associate fall with pumpkin spice lattes and scented candles, but when we think fall, we think roasted fresh vegetables in Alexandria, IN!
Roasting is one of the best ways to prepare fresh vegetables in the fall. There are a variety of methods people use for roasting their vegetables, and each cook tends to favor their own personal methods. But the methods you use might vary depending on the vegetable you’re looking to roast.
Let’s take a look at some of our favorite fall vegetables and the steps you should take if you wish to roast them:
- Cauliflower: Cut the entire cauliflower in half lengthwise and remove the core. Slice it into small, bite-sized florets and spread those bites out on a baking sheet. Drizzle the cauliflower with olive oil and sprinkle with salt and pepper, and any other herbs or spices you might wish to add on. Roast it in the oven for 30 minutes, occasionally tossing, and then serve with dinner or eat as a snack right off the pan!
- Butternut squash: Cut off the tips of the squash on each end, and cut it in half at the base, right where the squash begins to get wide. Scoop out the seeds and pulp, and use a vegetable peeler to slice off the skin before cutting into cubes about a quarter-inch wide. Place the cubes on a baking sheet and drizzle them with olive oil. Sprinkle with salt, pepper and other desired herbs or spices, and roast for 30 minutes, tossing occasionally.
- Sweet potatoes: Scrub your sweet potatoes thoroughly, then slice them into quarter-inch thick pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt, pepper and any other desired herbs or spices before roasting for 20 minutes, tossing occasionally.
- Brussels sprouts: Trim the stems and cut the sprouts in half lengthwise, not widthwise—this ensures they stay together during the baking process. Spread them out on a baking sheet, drizzle them with olive oil and sprinkle with salt, pepper and any other desired herbs or spices before roasting for 15 to 20 minutes. If you want them extra crispy, you can preheat the baking sheet before putting the sprouts on top.
- Cabbage: Cut the cabbage in half lengthwise and take out the core. Slice it into ¾-inch pieces and spread out on a baking sheet, drizzling with olive oil and sprinkling with salt, pepper and any other desired herbs or spices. Roast them in the oven for 15 to 25 minutes, depending on desired level of crispiness. Toss occasionally during roasting.
- Turnips: Peel the turnips and cut them into small cubes, which you can then place on a baking sheet, drizzle with olive oil and sprinkle with salt, pepper and any desired herbs or spices. Roast for 25 to 30 minutes, occasionally tossing.
For more tips about how to roast some of your favorite fall vegetables, or to stock up on all the fresh fruits and vegetables you need, visit Horner’s Midtown Market in Alexandria, IN!