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Roasted Fall Vegetables

with Filippo Berio

(7)
Rachel Dolfi
Southerner transported to NYC because of food! Associate Food Editor at TheFeedfeed.

Autumn Vegetable Roast

With Filippo Berio

 
Article by: Rachel Dolfi
Photos by: Rachel Gurjar
 

Fall has arrived and I could not be happier! As much as I love tomatoes and corn, my heart yearns for squash, broccoli, and a variety of root vegetables. And my favorite way to incorporate more veggies is by roasting them with Filippo Berio Extra Virgin Olive Oil

Filippo Berio's Extra Virgin Olive Oil is well balanced and has a rich, unctuous mouth feel. It imparts a beautiful flavor into to the vegetables, while still allowing their true taste to shine through. It also allows the veggies to get a nice golden brown outside, and tender on the inside. 
When roasting vegetables, make sure they're all a similar size and thickness. Although I've roasted a variety of different produce here, I cut both the carrots and the squash to the same thickness, allowing them to cook evenly. Give them a heavy dose of Filippo Berio Extra Virgin Olive Oil, salt and pepper and just roast until tender. This olive oil is the perfect oil for roasting because of its smoke point, rather than for something like deep frying, which would require a neutral oil that can sustain higher temperatures. 

Tune in to watch us roast up these veggies LIVE on 10/8 at 3 PM (EST).

Be sure to check out the amazing line of products from Filippo Berio to make cooking easy and delicious in your home!