The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc
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The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc