Roasted Veggies, Simplified

There are lots of ways to cook fall vegetables, but our favorite—roasting—is one of the simplest and tastiest. Tossing in oil, seasoning simply and cooking at a high temperature brings out their deliciousness.

The Basic Recipe

Mix, match and combine 1 to 1 1/2 pounds of vegetables (or enough for a single layer on a large rimmed baking sheet) and toss with enough olive oil to coat. Sprinkle with salt, pepper and seasonings to taste. Roast at 425ºF. for 25 to 35 minutes or until browned and tender. Stir once for even browning. Then toss with a little something special at the end.

Garlic Potato-Onion Wedges with Goat Cheese

Toss quartered new potatoes, onion wedges and halved garlic cloves with olive oil. Arrange on rimmed baking sheet; sprinkle with salt and pepper. Bake until browned and tender. Toss with goat cheese, grated lemon peel and sliced green onions before serving.

Butternut Squash-Brussels Sprout Roast

Toss cubed butternut squash, halved Brussels sprouts and orange peel slices with olive oil. Arrange on rimmed baking sheet; sprinkle with salt and pepper and drizzle with maple syrup. Bake until browned and tender. Toss with coarsely chopped pecans or dried cranberries before serving.

Italian Roast Broccoli and Cauliflower over Herbs

Arrange 6 large sprigs of fresh thyme, rosemary and/or sage on a baking sheet. Toss broccoli and cauliflower florets with olive oil. Arrange in a single layer over herbs; sprinkle with salt and pepper. Bake until browned and tender. Toss with halved grape tomatoes and Kalamata olives before serving.

Roast Spiced Carrots and Parsnips with Dates

Toss diagonally sliced carrots and parsnips with olive oil. Sprinkle with ground cumin, ground coriander, salt and pepper; toss with 3 halved cinnamon sticks. Bake on rimmed baking sheet until browned and tender. Stir in chopped dates and chopped parsley before serving.