The Fall season is officially in full swing, and for us that means loads of roasted and hearty vegetables. Two of our favorites, and also in their seasonal prime right now, are broccoli and beets. So, let’s talk about why they’re good for us, how to best prepare them, and some of our favorite CookUnity dishes that feature these Fall favorites.
First; broccoli. What could be better for you? Broccoli is packed with loads of vitamins and fiber. People have also called it one of the world’s healthiest foods, as it is known to lower cholesterol and detoxify the body, and can offset deficiency in vitamin D.
Beets, our other Fall favorite, are high in vitamin C and fiber. They also contain potassium and manganese, essential to nerve, muscle, and bone health.
Roasting is one of our favorite ways to prepare hearty Fall vegetables, and for both beets and broccoli, it doesn’t take much to make them delicious, though the preparation varies just a bit.
For the broccoli, we like to toss chopped up florets in olive oil, garlic, salt and pepper, and roast on a baking skeet at 450 degrees for 20 minutes. No stirring necessary, and upon removing them from the oven the edges should be nice and crispy.
For the beets, you can either leave the skin on and wrap them in foil to roast or peel them before they go in the oven. We say peel first, as the skin is quite hot after they’ve finished roasting. Preheat the oven to 400, and peel the beets with a vegetable peeler. Quarter into small chunks, and toss in olive oil, garlic, salt and pepper. We also like to add an herb, like chopped thyme. Roast for 35 to 40 minutes, turning with a spatula once or twice.
This season, look for broccoli in Chef Airis’ “Orange Flank Steak”, Chef Edward’s “Roasted chicken with broccoli” or Chef Chris’ classics “Grilled Chicken with Puttanesca Sauce and Garlic Roasted Broccoli” and “Chicken Cacciatore with Sauteed Broccoli and Roasted Garlic”. Find delicious beets in Chef’s Tano “Kale fritters with Beet Medley”, Chef Victoria’s “Beet it Up Salad”, Chef’s Fernanda amazing “French lentil salad with grilled thyme chicken” and Chef Andres’ “Chicken with Roasted Beets”.