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 mushy 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), and make sure you add some bell peppers to get your daily vitamin C. Besides being a great source for vitamin C, bell peppers also promote healthy and shiny hair as well as keep the skin looking young and youthful. Eat more cauliflower to promote brain health. This benefit comes from the rich source of choline in the cauliflower that can help improve learning and memory. As for fall squash, fill up on it this season because squash is a hearth healthy vegetable. Along with that, its full of anti-oxidants and has anti-cancer properties. Happy fall to you with this healthy and beneficial vegetable recipe!
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 purple cauliflower
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.