{sweet and toothsome} Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.

　　

Ingredients

Serves 4 to 6

　　2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix

　　2 medium red or yellow onions, quartered

　　Extra-virgin olive oil

　　Kosher salt

　　Freshly ground black pepper

　　Handful of fresh parsley, coarsely chopped, for garnish

　　

Step 1

Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.

　　

Step 2

Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

　　P.S. Oven-Roasted Tomatoes

　　Baked tomatoes make a quick garnish or side to anything from Baked Risotto to Iron Skillet Steak. Replace the vegetables with 2 lb/910 kg halved plum tomatoes or small tomatoes on the vine and roast until they are just soft, about 30 minutes.

　　From The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other by Sarah Copeland. Text Copyright © 2012 by Sarah Copeland; photographs copyright © 2012 by Sara Remington. Published by Chronicle Books LLC.