Friday, October 21, 2011

Roasted Autumn Vegetables

Happy Friday! This is our favorite kind of October day. We have every shade of yellow, orange, red, and green poking all around our house and I LOVE it! So to celebrate that, here is favorite recipe to share...

Picture source

Have I posted this before? Well if we haven't it is a perfect day for it...our house smells like roasted veggies right now, so delicious.

Beets, red potatoes, onions, garlic, rosemary and olive oil. A perfect fall side dish.

Autumn Roasted Vegetables

Preheat oven to 400 F

Dice 3-4 small potatoes
2 large beets
2 medium onions
Any other root vegetables that you like (sweet potatoes, kohlrabi, carrots)
Crush 6 cloves or garlic

Toss all vegetables in a bowl with enough olive oil to coat them evenly, sprinkle with salt, pepper, and rosemary until well seasoned.

Roast in oven for 45-55 minutes or until potatoes are tender.

We like to serve these alongside Feta Turkey burgers, roasted chicken, salmon or with a big walnut/cranberry salad! Enjoy!

And there you shall eat before the LORD your God, and you shall rejoice, you and your households, in all that you undertake, in which the LORD your God has blessed you.

Deuteronomy 12:7

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