Bringing out the best of 7 Fall and Winter vegies

Continuing our theme of healthy eating, we thought we’d bring you some advice on roasting winter vegetables, courtesy of Kenji Lopez-Alt over at Serious Eats. In his article The Food Lab: How to Roast Fall and Winter Vegetables, he does acknowledge that there is a simple approach, “Now, you can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and cook them in a hot oven until tender.”

But he makes a pretty good argument for taking a bit more care and considering the individual nature of the particular vegetable. He analyzes and gives specific recommendations for: 

• Mushrooms
• Sweet Potatoes and Yams
• Carrots and Parsnips
• Brussels Sprouts and Broccoli
• Potatoes
• Beets
•  Onions and Shallots

Feel free to peruse. Now if we could just get him to design a handy, printable chart, we’d really be in business.

Photo of  Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette, courtesy of Kenji Lopez-Alt