Autumn and roasted vegetables... a perfect pair. Think about it. What veggies have you recently harvested from your garden? What in-season veggies are showing up at local farmers markets? Squash, parsnips, carrots, potatoes, sweet potatoes, cauliflower, brussels sprouts, and broccoli... all perfect for roasting. The flavor of roasted veggies is much richer and the natural sweetness is more intense than eating raw or steaming.
Here are a few methods for roasting veggies. Method 1: Roasting veggies is as simple as cutting them into uniform pieces so they cook evenly, scatter on a parchment paper- lined baking pan, drizzle with olive oil, mix to coat, season with salt and pepper, and place in 375° oven for 30 - 45 minutes or so depending upon the vegetable variety. Method 2: Preheat oven to 375°. Place fresh (firm), scrubbed veggies in a baking dish with a lid. If no lid, you can cover with aluminum foil. Covering the veggies causes them to roast more evenly. Drizzle with a bit of olive oil and toss to coat. Sprinkle with salt, if you like. Roast until tender. When roasting beets, fresh (firm) ones cook faster. Smaller beets take about 25 minutes. Larger and older beets can take up to an hour. When beets are fork tender, allow them to cool enough to handle then slip their peels off using a paring knife or by rubbing them with your fingers or... Method 3: You can place beets in a glass baking dish with about ½ cup water in the bottom. Cover with a lid or aluminum foil and roast until tender. Cool, then peel.