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9 Healthy, Delicious Autumn Vegetables to Roast

What to roast? Almost anything:

  • Parsnips were once as popular as carrots, and when you roast a tray-full you’ll learn why: They’re sweet and nutty, with a little hint of anise in the background.
  • Turnips have a little vegetal metallic quality that makes spices such as cardamom pop in a unique way.
  • It almost goes without saying that potatoes — skin on or skin off — are very nice when oven-roasted. Keep the skin on and you’ll get a nice boost of fiber, vitamin C, potassium, copper and iron.
  • Cut sweet potatoes into chunks, French-fry sticks or thin coins.
  • All hard squashes — acorn, hubbard, kabocha — are more or less interchangeable. You either cut ’em in half, remove seeds, roast open-side down till tender and then flip till caramelized, or you cut them in half, remove the seeds, then slice off the hard outside and cut into uniform chunks. Either way, a basement root cellar full of squash will get you through winter in good shape.
  • Many pumpkins can be oven-roasted just like their squash cousins. A small “pie” pumpkin will give you both a handful of yummy seeds and the opportunity to slice it into thin crescents to oven roast.
  • I like to wash beets, leave them skin-on, slick with oil, and then bundle into a foil pack. They can then be roasted at a lower temperature, say 350, for an hour or two (or four; they’re forgiving). Let them cool in the pack. Then, slick your own hands with olive oil to prevent the red color of the beets from sticking. Squeeze the beets to slip them out of their jackets, and enjoy.
  • You can oven roast a whole cabbage head, left on the core, and cut it into wedges, like a head of iceberg lettuce.
  • Onions, cut into rings, or even cut haphazardly, turn golden and dark in the oven, giving you all the flavor of a basket of onion rings, in prettier, healthier guise.

Does it sound too easy? Well, that’s what’s great about fall storage crops: They’re the lazy person’s way to eat more veggies, enjoy them thoroughly — and reclaim a bit of summer in the process. The early bird may get the worm (or when it comes to farmers’ markets, the first spindly asparagus), but the late-fall farmers’-market shopper gets everything she has room to store.



Winter Squash and Pumpkin: Part of the Gourd Family
5 Ways to Store Fresh Foods Through Winter
Acorns: They are All Over the Place, So Why Can’t I Eat Them?

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Molly, selected from Experience Life

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.


+ add your own
11:31PM PDT on Sep 30, 2012

thanks for the tips! i wish i had a root cellar. i really don't have any place that's cool, dark, and dry to store root veggies...

6:38AM PDT on Sep 29, 2012


5:50PM PDT on Sep 23, 2012

WOW...great article, thank you...

12:28AM PDT on Sep 22, 2012

Wonderful and very knowledgeable introduction. The temperature information and prep information, spot on. What about the time for each type of vegetable? Onions will be different than pumpkin.

9:06PM PDT on Sep 21, 2012

Most of those in the picture are favorites, but, I've never tackled an artichoke.

3:39AM PDT on Sep 21, 2012

thanks for sharing

7:15PM PDT on Sep 20, 2012


11:36AM PDT on Sep 20, 2012


2:07AM PDT on Sep 20, 2012

Never thought of roasting cabbage! Thank you.

12:27AM PDT on Sep 20, 2012

This is a good idea. Could you please include centigrade temperatures next time. !!!!

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