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How to Roast Vegetables

Every Saturday in the fall up until Thanksgiving, the town two towns over from mine holds a weekly farmers’ market. Cage-free eggs, baked goods with ingredients I can pronounce, and a bounty of veggies that are chemical-free and priced right. Yep, I do my best to buy my weekly veggies there and continue increasing my veggie intake.

How to roast vegetables

There is a variety of squash to be had and root vegetables like carrots, beets, onions, garlic, Brussel sprouts, parsnips, turnips, rutabagas, sweet potatoes, radishes, daikon, and jicama. Plus broccoli, cauliflower, and persimmon. I buy what looks good and then make it a point to eat said veggies every night with my dinner – and sometimes the leftovers as part of the next day’s lunch!

The most savory way to prepare? Slow roast them. It’s tasty, easy, and allows you to make the rest of your meal while they’re roasting.

Preheat your oven to 400; clean and pat dry whatever raw root veggies you have on hand.
My favorite: 3 small to medium squash, 3 medium carrots, 2 medium size onions, 2 peeled, mid-sized sweet potatoes and 4 or 5 garlic cloves – with the skins on.

Cut the veggies in even slices (so they cook evenly), spread evenly on a roasting pan and don’t forget to add the garlic cloves!

Drizzle veggies with extra virgin olive oil so they sizzle and sprinkle with sea salt and pepper.

If you happen to have any dried or fresh thyme, rosemary, or sage – feel free to add that into the mix as well.

Bake for 40-50 minutes (I flip them 25 minutes in, but that’s me) until fork tender and golden brown.

Remove and set aside the garlic cloves and transfer the rest of the veggies to a bowl.

Squeeze the garlic from their skins (they will be hot so be careful) and into the bowl. Then mix all the veggies in the bowl and serve ASAP.

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