Fall menu: 7 baked vegetable ideas for the week

Certainly, temperatures are dropping and the days are getting shorter, but fall also brings an abundance of vegetables with rich flavors and impressive nutritional qualities. And in the long list of fall vegetable recipes, nothing could be simpler than preparing them roasted in the oven: just cut, season and let the magic happen.

Vegetables, do you want some here?

Fall vegetables are rich in fiber, vitamins, and antioxidants, perfect for strengthening the immune system. To enhance their aromas while retaining all the nutrients, cooking in the oven is ideal. It allows vegetables to release their natural sugars, creating a slight caramelization on the surface while remaining soft on the inside. Among the most popular fall vegetables, we obviously find squash. Versatile and tasty, they come in several varieties such as butternut squash, spaghetti squash, squash or pumpkin. But other vegetables, just as delicious, deserve their place on the hob: sweet potato, carrots, beets, cabbage, or even parsnips and leeks. All you have to do is make your choice.

Instructions for use

For these recipes, you will only need an oven and a baking tray. Start by preheating your oven to 180°C to ensure nice caramelization without drying out the vegetables. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Take the time to arrange them properly and make sure they don’t overlap. For seasoning, olive oil remains a classic, but don’t hesitate to experiment with other oils such as sesame oil or even infused oils. As for spices, there are no precise rules: garlic, nutmeg, chili pepper, cumin, cinnamon, smoked paprika or zaatar, let your creativity run wild. To distribute evenly, mix the cut vegetables in a large salad bowl, with the oil and spices, before placing them on the plate.

Add walnuts, almonds, hazelnuts or even sesame seeds for more crunch. For added caramelization, a little honey or maple syrup makes all the difference. Let it all roast for 30 to 60 minutes, stirring halfway through cooking for even browning. To finish in style, sprinkle your hot vegetables with melted cheese. Goat cheese, feta, Comté or even parmesan, with cheese anything goes. Accompany them with a tahini sauce, a yogurt and garlic cream or even a homemade pesto.