Updated: Dec 7, 2021
It is the time to start enjoying the warmth of roasted veggies. There is so much that you can do with these:
Serve them with your favorite Hummus
Use them to top a salad
Make a rice bowl - add some rice with your great roasted veggies. If you like add some beans too. Then, you can dress it with a light dressing or even salsa. Have fun and experiment.
So find your favorite veggies and let's explore some roasting options. You'll find the recipe for the Hummus at the bottom of the post.
How to Roast Veggies
These are some basic guidelines for several different fall veggies. I generally use a sheet pan lined with parchment paper or a silicone liner. Prep the veggie, season and bake together at 400°, I remove the veggies as they are cooked and continue to cook the rest until they are all cooked.
My favorite is Delicata Squash. My brother thinks they look like fried onion rings. Just take a Delicata and cut one inch slices crosswise. These can be topped with your favorite seasoning and roasted at 400° and bake for about 20 minutes. You can also spray with a little avocado oil before baking. Turn 1/2 way through baking.
Other squashes can be cubed or sliced - then seasoned and cooked for the same. I like my squash nice and soft, you can test with a fork and adjust the cooking time to your preference.
I tend to batch cook these and keep them cold in the refrigerator. They can be brought out and cut according to your desire and added at the end. Many times, I just cut slices and top them with Everything Bagel seasoning on one side. To batch cook them, just cut off the ends, place on a plate and microwave them for about 6 minutes. Once at room temperature put them in the refrigerator and they are ready for use.
I like to cut these in half and microwave them for about 3 minutes. Then, put them cut side down in a non-stick pan and brown them or put them on the sheet pan and take them out when browned.
Broccolini or broccoli sprouts are great to roast. They usually start to brown in about 15 minutes at 400°.
White, yellow, red, and green onions all work great. Just slice or cut into wedges and roast at 400°. They can take from 10 minutes to 20 minutes depending on size.
The color and taste of a roasted pepper enhances any veggie combo. I usually slice in half or quarter and remove the seeds. Place skin side up and roast at 400° for about 15 minutes.
Roasted Red Pepper Hummus
1 cup of plain or garlic hummus
1 roasted red pepper, chopped
1 Tablelespoon Harissa Paste
Combine all three ingredients and blend together until smooth. Taste and season with salt and pepper.
No Oil Hummus
I love a no-oil hummus, it is quick and easy.
1 1/2 cup cooked chickpeas (1 can drained and rinsed)
2 to 4 cloves of garlic
2 T. Tahini
2 T. lemon juice
1 t. onion powder
Put all the ingredients into a blender and blend until smooth. Add some flavored white balsamic vinegar (lemon is my favorite) and/or water to get to the right consistency.