Oct 29, 2013
At this time of year, and perhaps after months of neglect, ovens in kitchens everywhere turn on again as we get back to roasting. And not just for chickens or casseroles, but all of those delicious harvest vegetables too.
Good things happen when veggies roast. Their natural sugars caramelize, adding complexity to their flavour and giving them a gorgeous golden hue. It's the healthiest way to get your potatoes crisp without frying, an easy way to make butternut squash buttery, and the trick to winning over those in the anti-Brussels-sprouts camp.
Serve any of Stefano's killer roasted vegetables for a nutrition-packed, beautiful and delicious cooler-weather meal.
Roasted Veggie & Barley Salad
Roasted Cherry Tomatoes and Asparagus
Lemony Greek Roasted Potatoes
Oven-Roasted Root Vegetable Medley
Stuffed Roast Tomatoes
Roasted Beet and Goat Cheese Napoleons
Roasted Butternut Squash with Pecorino and Pumpkin Seeds
Roasted Carrots & Brussels Sprouts in Miso Honey