Well, it seems like overnight our garden has went from summer’s bounty to fall harvest, y’all. Other than a few pepper plants that are still producing, we have loads of root veggies beginning to come in along with hearty greens like kale & arugula.
I tend to get so caught up in the day to day, that I have to stop & remind myself just how lucky we are to have the garden this year. During my weed pulling/self-reflection sessions out there, I am reminded of how simple eating was intended to be for us. You just cannot beat the garden to table experience. I know I keep mentioning that, but it’s SO true!
Anyway, roasted root vegetable trays have become a staple for the Amonite trio through the week. I created these trays of roasted root vegetable perfection to pair with our protein & a quick salad if I have some leafy greens on hand. Thank goodness they’re super simple & most importantly, DELICIOUS!
How do you pick which veggies to roast?
For me, I just go with whatever has been harvested from the garden that day or throw in a piece of produce that needs used up. Although we are getting closer to being a completely self-sustainable farm, we do still make the occasional trip to the store for items that we don’t have on hand.
I am all about beets & carrots at the moment, so those are two staples for building my trays. Although we don’t have parsnips yet, I did have some in the fridge this week which got tossed on, too.
Once you select your root veggies, you are ready to load up your parchment lined tray!
Follow my 5 simple steps to create your own:
- Rinse & pat dry.
- Peel (if needed) & chop into similar sized chunks.
- Drizzle with avocado oil (or any other healthy fat).
- Salt & pepper to taste.
- Roast at 375 degrees F for ~45 minutes or until fork tender.
That’s it y’all! It really is that simple. Clean up is a breeze if you use parchment paper, too.
Want to see more simple recipes like this? Let me know in the comments below.
Till next time…