Around here, fall is better known as “roasted vegetable season.” From Parm-roasted cauliflower to sweet and spicy carrots, we just love what the combination of a hot oven and some olive oil does to root vegetables. But root veggies aren’t the only thing made better by a quick spin on a sheet pan. Here are our favorite unexpected ingredients to roast—as if you needed another excuse to crank the oven in the cooler weather.
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.