September is a month for feasting

24 Sep

Although I always have a hard time letting summer go, good food always helps ease the pain. What’s great about this time of year is that there’s still a ton of great produce available and for the first time in a while, its cool enough that I don’t feel like a crazy person for turning on the oven. There are a lot of fall foods that I love, but throughout the fall and winter one thing that I can never get enough of is roasted vegetables. I just made my first batch of the season and it went something like this:

2 beets

5 large carrots

5 medium sized red potatoes

5 medium sized parsnips

2 red bell peppers

1 large red onion

2-3 medium sized cloves of garlic

olive oil

fresh thyme, rosemary, oregano and basil

fresh ground sea salt and black pepper

1. Chop the vegetables in whatever size chunks you prefer (the beets and potatoes should either be cut into smaller pieces than the rest or boiled until slightly soft for even cooking time).

2. Roughly chop the garlic and herbs

3. Combine vegetables, garlic and herbs and mix adding olive oil until the vegetables are evenly coated.

4. Add salt and pepper to taste and mix until evenly seasoned

5. Spread vegetables on a baking sheet or pan

6. Bake at around 400° (check occasionally and flip if needed) for about an hour or until vegetables are browned and crispy.



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