Get those ovens fired up again.
Fall marks the official start of roasting season. Not only because turning on that oven is an easy way to fight the chill outside, but this season's vegetables are made for roasting. Think root vegetables like carrots and parsnips, winter squash, hearty heads of cauliflower and broccoli, and Brussels sprouts.1. It's Hassle-Free
Roasting is the most hands-off cooking method around. Toss everything on a sheet pan, make sure the oven is cranked up to a high heat, and let it do the work while you attend to other things. You also probably already have your oven going to cook the rest of dinner, so might as well throw the vegetables in, too.If you were ever subjected to boiled Brussels sprouts, you know they're bad news. How to make them taste magical? Roast them.
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