Foolproof Fall Veggies

Makes 4 to 6 servings40 minutes
Citrus and spice make everything nice. Pick a vegetable, select a spice and finish off with a hint of acidity for the best (and easiest) roasted vegetables you've ever tasted.


1 pound sturdy fall vegetables:

Delicata squash, cut in half lengthwise, seeds scooped out, cut into ½-inch moons

Parsnips or carrots, butt ends trimmed, peeled and cut into 1-inch chunks

Kabocha or butternut squash, peeled with a vegetable peeler, cut in half, seeds scooped out, cut into 1-inch chunks

Celery root, brown skin removed with a sharp knife, cut into 1-inch cubes

Romanesco, broken into 1-inch pieces

Spices and seasonings:

A pinch of chile flakes

A pinch of smoked paprika

A pinch of ground cumin

Squeeze of lemon or lime

Step 1

Preheat oven to 400°F. Toss your vegetables of choice with a glug of olive oil and a pinch of salt—not too much, you’ll finish salting it after. If you want to add some spices, add a pinch now and toss with the vegetables.

Step 2

Roast for anywhere from 20 minutes—for the delicata—to 40 minutes, until the vegetables are golden brown and tender.

Step 3

To finish, adjust salt to taste and add the citrus if you’re using it.