Rita’s Picks: Roasted Root Vegetables

This recipe uses our gold beets to perfection! You may have the other vegetables “still lurking in your fridge” from last week’s harvest. Enjoy! ~ Rita

Ingredients 

   Gold beets

   Onions

   Fennel

   Carrots

   Potatoes

Instructions

Preheat oven to 400 degrees.  Line a shallow pan with foil, and coat the foil with olive oil.

Add vegetables in a single layer to the pan and rub each one with a bit of olive oil (use no more than a teaspoon of oil for every cup of vegetables.  Dust with salt & pepper or your favorite season combination.  Try rosemary or basil, parsley, marjoram ...

Bake until veggies are lightly browned in areas, and tender.  Check your roasted vegetables after 25-30 minutes, turn them over with a spatula, then cook until they’re tender and nicely browned around some of the edges (about 25-30 minutes more.)  They are ready to serve.

Enjoy!

Recipe reprinted from The Root Connection 1997 Community Supported Agriculture Recipes.

For more recipes go to http://www.rootconnection.com and click on “Recipes”.