With fall approaching, the colors are changing—the leaves, yes, but also what’s on our plates. Farmers’ markets and the grocers’ produce sections are full of yellows, reds, purples, and oranges. But what do you do with a red cabbage? A spaghetti squash? A celery root?
Eating in the summer is easy. Most greens can be eaten raw. But autumn vegetables take a little more thought. For one thing, many take more time to cook. And most have to be prepped before cooking.
Don’t despair! Roasting is our favorite way to prepare most of these vegetables. Use this handy chart to get started:
Recipe by: By Bruce Weinstein and Mark Scarbrough via Weight Watchers
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