A trick I learned in Culinary Nutrition on roasting vegetables was to roast them in larger size, and cut the vegetables into bite sizes after. This way the vegetables are not as mooshy as if you were to roast them in bite sizes.
Roasted vegetables are great for this time of year, making a great side dish for holiday parties, or just weeknight side dishes. You can add any fresh vegetables you like (there are a lot to choose from this time of year), make sure you add some bell peppers in to get your vitamin C.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 purple cauliflower
- 1 squash
- 1 pound white mushrooms
- 2 Tablespoons extra-virgin olive oil
- 1/2 Tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 Tablespoon chopped parsley (for garnish)
How to prepare Roasted Fall Vegetables
- Pre-heat oven to 425F.
- Slice bell peppers in half, cut 1 purple cauliflower into florets.
- Clean and chop 1 squash.
- Spread 1 pound of mushrooms, sliced bell peppers, chopped cauliflower and chopped squash on a baking sheet.
- Drizzle 2 Tablespoons extra-virgin olive oil on vegetables and sprinkle 1/2 Tablespoon of sea salt, and 1 teaspoon of ground black pepper. Give it a gentle toss and place it in the oven to roast for 30 minutes.
- Take vegetables out and cut into bite sizes.
- Garnish with chopped parsley.