Carrots, squash, beets, potatoes, parsnips and other vegetables are autumn’s answer to getting the 2½ cups of vegetables per day recommended by the USDA’s 2020–2025 Dietary Guidelines for Americans.
These vegetables are plentiful, inexpensive and full of vitamins, minerals and fiber. Lutein, lycopene and other antioxidants in carrots protect cells against oxidative stress, and carrots’ beta-carotene promotes eye health. Minerals in beets, such as potassium, calcium, phosphorus and magnesium, have antioxidant and anti-inflammatory properties.
Plus the veggies are easy to cook and enjoy. Cut a variety of them into like-size pieces, drizzle with olive oil, sprinkle with salt and pepper, and, if you like, toss fresh herbs or spices on top. Then pop them in a hot oven until browned on the outside and tender inside. Enjoy as a side dish or as the base for soups, stews or other recipes.
Tip: For even cooking, cut veggies into equal-size pieces. Or prepare two pans, one for longer-cooking vegetables and one for shorter-cooking foods. Add fresh herbs halfway through roasting to keep them from burning in the hot oven.
