Although the days are still warm, the cooler mornings tease us into thinking fall will be upon us very soon. I grew up in the Midwest and fall was my favorite season. I have fond memories of trips to the apple orchard for fresh cider, warm pumpkin donuts and bushels of crisp, juicy apples. I have not been to an apple orchard in quite some time, but I have been enjoying the bounty of fall produce which is readily available at the farmers markets and grocery stores. From squash to brussel sprouts to root vegetables, there is a colorful assortment of delicious, nutritious produce available this time of year.

Fall is the perfect time to get back into the kitchen and roast up that amazing assortment of harvest vegetables. Roasting is a great way to bring out the natural sweetness of vegetables. It’s also easy – you can roast just about anything, prepare the vegetables ahead of time, and simply pop them in the oven in the evening. Roasted vegetables can be the main course or side dish, and leftovers can be added to soups, stews and salads. It’s a wonderful way to quickly and easily create a variety of colorful, healthy meals.

So as you prepare your menu for Thanksgiving, be sure to stock up on the veggies!   They will certainly be a lovely addition to your meal.

Tips for roasting vegetables
• Preheat the oven to 425 degrees.  A hot oven will ensure the vegetables brown evenly and cook thoroughly.
• Trim and cut all vegetables to approximately the same size.  Smaller vegetables can be left whole.
• Toss vegetables with a good quality cooking oil, salt and pepper.  You can also add rosemary, thyme or chopped garlic for extra flavor.
• Spread veggies in a single layer on a baking sheet or roasting pan.  Use 2 pans if necessary to avoid overcrowding.
• Cooking times will vary for different vegetables.  Stirring vegetables every 10 minutes allows you to check for doneness.