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We all know someone who even as an adult refuses to eat certain vegetables because of some childhood trauma. By trauma I mean perhaps they suffered through years of Popeye tasting spinach or carrots cooked to the point of becoming disintegrating baby food. Now, you might get that scarred individual try to an occasional salad but the prospect of cooking those formerly torturous vegetables will send them running for the hills, far away from your kitchen.
In particular, vegetables in season this time of year get a bad rap. Fall and winter vegetables like Brussels sprouts, sweet potatoes, and parsnips require cooking before eating. Other veggies coming into season like broccoli and cauliflower do not require cooking for eating, but one can only eat so many crudite platters before those two will need to meet the heat to make it on the dinner table.
Cooking vegetables do not have to conjure images akin to a horror film; it is all in the method. Steaming, sautéing, stir frying are all acceptable means but all come with the distinct possibility of over-cooking.
Roasting, on the other hand, is a slower method of cooking vegetables that allows the cook a little more control over the outcome. Not to mention, roasting can bring out the sweetness of cauliflower, make low fat sweet potato fries, and give Brussels sprouts the perfect crisp-tender doneness.
Roasting of vegetables happens between 400 and 450°F in most cases. The size of the cut will make a difference on cooking time and temperature. A smaller cut, say cauliflower cut into florets, Brussels sprouts that have been halved or quartered, or sweet potatoes cut into a fry-sized baton take well to a slightly higher temperature (450°F) and a shorter cooking time of anywhere from 20-40 minutes. Roasting whole or halved winter squashes or whole potatoes will fare better around 400°F with cooking times into the 45 minutes to an hour and 15 minute range.
Once the basics of roasting vegetables are understood, one can move on to the best way to season each of fall’s favorite veggies. Cauliflower is one of those under-appreciated vegetables that take very well to some of the more intense spices in the cabinet. Curry powder, fennel, coriander, and cumin all do nicely with the mild yet lightly sweet taste of cauliflower.
Try tossing florets with curry powder, olive oil, salt and pepper. While florets are roasting, heat some whiskey and rehydrate a handful of golden raisins. Toss the roasted cauliflower with the raisins and some slivered almonds for lovely balance of the sweet raisins with the spice of the curry and the crunch of the almonds with the soft-tender roasted cauliflower.
Brussels sprouts are one of those fall veggies that many adults still despise because of bad childhood memories. An easy roast in the oven with garlic and bacon will improve upon the taste of even the bitterest of those tiny cabbages. Cut large Brussels sprouts into quarters and smaller ones into halves. Toss with chopped pancetta or bacon, a small amount of oil (bacon will release its own fat while cooking), sliced shallots, and some whole, unpeeled garlic cloves. Stir a couple of times during cooking to spread out that bacon fat. About twenty minutes later remove those Brussels sprouts from the oven. Peel the garlic cloves and toss back into the Brussels sprouts for an easy and flavorful take on a too often misunderstood fall vegetable.
Squashes do well with chili and cumin seeds. Baked sweet potato fries are nice with a dusting of cinnamon. Parsnips, carrots, and other root vegetables can use anything from fennel, rosemary, thyme and marjoram to the sweetness of a cider or brown sugar glaze.
There are many poor people out there who have been missing out on a world of vegetables because of bad childhood memories of soggy carrots and bitter Brussels sprouts. If you are one of those people, or know one who is, roasting fall vegetables might just be the way to reintroduce these essential and delicious foods back into your life or theirs. Roasting veggies requires little work, it offers numerous possibilities for flavoring, and is nearly a fool-proof way to guarantee perfectly cooked vegetables every time. Roasting your next vegetable side dish might be just the trick to turning yesterday’s vegetable nightmares into tonight’s sweet dreams.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/968-roasted-vegetables/
Roasting Tough Fall Veggies For A Sweet Outcome
We all know someone who even as an adult refuses to eat certain vegetables because of some childhood trauma. By trauma I mean perhaps they suffered through years of Popeye tasting spinach or carrots cooked to the point of becoming disintegrating baby food. Now, you might get that scarred individual try to an occasional salad but the prospect of cooking those formerly torturous vegetables will send them running for the hills, far away from your kitchen.
In particular, vegetables in season this time of year get a bad rap. Fall and winter vegetables like Brussels sprouts, sweet potatoes, and parsnips require cooking before eating. Other veggies coming into season like broccoli and cauliflower do not require cooking for eating, but one can only eat so many crudite platters before those two will need to meet the heat to make it on the dinner table.
Cooking vegetables do not have to conjure images akin to a horror film; it is all in the method. Steaming, sautéing, stir frying are all acceptable means but all come with the distinct possibility of over-cooking.
Roasting, on the other hand, is a slower method of cooking vegetables that allows the cook a little more control over the outcome. Not to mention, roasting can bring out the sweetness of cauliflower, make low fat sweet potato fries, and give Brussels sprouts the perfect crisp-tender doneness.
Roasting of vegetables happens between 400 and 450°F in most cases. The size of the cut will make a difference on cooking time and temperature. A smaller cut, say cauliflower cut into florets, Brussels sprouts that have been halved or quartered, or sweet potatoes cut into a fry-sized baton take well to a slightly higher temperature (450°F) and a shorter cooking time of anywhere from 20-40 minutes. Roasting whole or halved winter squashes or whole potatoes will fare better around 400°F with cooking times into the 45 minutes to an hour and 15 minute range.
Once the basics of roasting vegetables are understood, one can move on to the best way to season each of fall’s favorite veggies. Cauliflower is one of those under-appreciated vegetables that take very well to some of the more intense spices in the cabinet. Curry powder, fennel, coriander, and cumin all do nicely with the mild yet lightly sweet taste of cauliflower.
Try tossing florets with curry powder, olive oil, salt and pepper. While florets are roasting, heat some whiskey and rehydrate a handful of golden raisins. Toss the roasted cauliflower with the raisins and some slivered almonds for lovely balance of the sweet raisins with the spice of the curry and the crunch of the almonds with the soft-tender roasted cauliflower.
Brussels sprouts are one of those fall veggies that many adults still despise because of bad childhood memories. An easy roast in the oven with garlic and bacon will improve upon the taste of even the bitterest of those tiny cabbages. Cut large Brussels sprouts into quarters and smaller ones into halves. Toss with chopped pancetta or bacon, a small amount of oil (bacon will release its own fat while cooking), sliced shallots, and some whole, unpeeled garlic cloves. Stir a couple of times during cooking to spread out that bacon fat. About twenty minutes later remove those Brussels sprouts from the oven. Peel the garlic cloves and toss back into the Brussels sprouts for an easy and flavorful take on a too often misunderstood fall vegetable.
Squashes do well with chili and cumin seeds. Baked sweet potato fries are nice with a dusting of cinnamon. Parsnips, carrots, and other root vegetables can use anything from fennel, rosemary, thyme and marjoram to the sweetness of a cider or brown sugar glaze.
There are many poor people out there who have been missing out on a world of vegetables because of bad childhood memories of soggy carrots and bitter Brussels sprouts. If you are one of those people, or know one who is, roasting fall vegetables might just be the way to reintroduce these essential and delicious foods back into your life or theirs. Roasting veggies requires little work, it offers numerous possibilities for flavoring, and is nearly a fool-proof way to guarantee perfectly cooked vegetables every time. Roasting your next vegetable side dish might be just the trick to turning yesterday’s vegetable nightmares into tonight’s sweet dreams.
Curried Cauliflower with Golden Raisins and Almonds
Made with raisins, whiskey, cauliflower, turmeric, garam masala, curry powder, salt, black pepper, vegetable oil
Made with raisins, whiskey, cauliflower, turmeric, garam masala, curry powder, salt, black pepper, vegetable oil
Serves/Makes: 4
- 1 head cauliflower
- 2 1/2 teaspoons turmeric PLUS
- 1/2 teaspoon garam masala
- OR
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/3 cup whiskey
- 1/4 cup golden raisins
- 1/4 cup slivered almonds
Preheat oven to 450 degrees F.
Cut cauliflower in half and cut out the core. Break up the head into florets, cutting larger ones into smaller, bite-sized pieces.
In a large bowl toss cauliflower with turmeric and garam masala (or curry powder), salt, pepper, and oil. Spread cauliflower out onto a baking sheet. Place cauliflower in preheated oven. Roast for about 20 minutes until a paring knife can easily pierce a thick stem.
Meanwhile, bring whiskey and raisins to a simmer in a small pan. Remove from heat and let sit for 10 minutes. In a small frying pan, toast almonds over medium high heat tossing until toasted lightly and evenly.
To serve, arrange curried cauliflower in a serving dish. Top with raisins and toasted almonds.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/968-roasted-vegetables/