As we round the corner to fall, the leaves are changing and so are our palates. It’s a perfect time for warm soups and roasted vegetables. Liz Josefsberg shares her favorite tips for making roasted fall veggies quick and simple.

  • If time is tight, spend the extra money to buy your veggies already prepped. Most grocery stores now sell cauliflower, broccoli, carrots, butternut squash and brussels already chopped.
  • Line your baking sheet with foil for quick cleanup. Just take the foil off the pan and throw it away!
  • Toss the veggies in oil and seasoning right on the foil lined baking sheet instead of dirtying a bowl.
  • If you are taking the time to roast the veggies, double the recipe and use the leftovers throughout the week in omelets, soups and salads.

Liz’s favorite roasted vegetable combination is Brussel sprouts and carrots. To prepare, toss 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a (foil lined) baking sheet with 3 tablespoons of olive oil and salt, pepper and garlic powder to taste. Roast at 450 degrees F until tender, about 25 minutes.