Savor the season: Fall produce

With each new season comes a fresh crop of vegetables and fruits. Fall produce makes it easy to create cozy, satisfying and healthy recipes. Plus, eating what’s in season means you will likely get more affordable, flavorful and nutritious meals.

“When I think of fall produce, I think of light comfort foods that won’t weigh me down, like winter squashes, pumpkins, root veggies and warm baking spices like cinnamon, nutmeg, ginger, and cloves,” says Nancy Waldeck, a chef at Cancer Wellness at Piedmont.

“Don’t be afraid to use fall veggies in new and creative ways,” she says. “Try roasted sweet potatoes as croutons, use pureed or canned pumpkin to substitute half of the fat in a recipe, or experiment with new and different root veggies like parsnips, rutabaga or celery root. Most grocery stores carry more than potatoes and any root vegetable when roasted becomes delicious.”

How to roast vegetables

To roast vegetables, preheat the oven to 400 degrees. Wash and chop the vegetables into bite-sized pieces. Toss them with a small amount of plant-based cooking oil (avocado or olive oil works well) or spritz them with an oil spray.

Spread the veggies evenly on a baking sheet lightly greased with the cooking oil. Sprinkle them with your favorite herbs, spices, sea salt and pepper to taste.

Place in the oven and roast until they are golden brown and crispy on the edges: About 45 minutes for root vegetables like sweet potatoes and parsnips, or 20 minutes for cruciferous veggies like Brussels sprouts or broccoli.