Oven On

After months of looking pristine and clean and never being used, our oven is increasingly turned on these days.  I started stocking up on winter and root vegetables last month, accumulating acorn squash, brussels sprouts, turnips, parsnips, carrots, onions, potatoes and sweet potatoes.  They're all so delicious at this time of year, but they're particularly tasty when roasted.  I keep a metal pan just for roasting vegetables and it's been getting a lot of use lately.  A little drizzle of olive oil over an array of vegetables makes for a wonderful autumn meal.  The act of roasting them brings out flavor and color, so that when you bite into the vegetables, you're getting this amazing, caramelized treat.  As the wind blows and the temperatures plummet, there's comfort in turning on the oven once again and enjoying some of the last bounty of the growing season, roasted to delicious perfection.