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