I know, I know, but this isn’t an autumnal recipe. These are summer veggies, baby. Pick a chilly day this summer and make some food that’ll give you a big old hug. You could wait until fall, too – these vegetables will still be around, they just won’t be sweet little guys anymore. Think babies vs adults: babies are all cute and squishy, and adults are hairy and smell bad. Babies all the way, right? (If you don’t like babies, who are also often smelly, substitute puppies there.) Same goes for vegetables.
This is another good, basic recipe to have in your repertoire. Really any root vegetables can be thrown in here and it’ll taste good. Try parsnip, kohlrabi, sweet potato, jerusalem artichoke, whatever. I think it’s nice to have a few different colours in there though, so try to avoid all beige. Beige foods can be good for you too, though! Mix up the herbs as you like too. We like food flexibility around here, especially since we’re eating primarily out of the garden right now. I’ve eaten a whole lot of salad up until now.
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Makes one large pan full
5 medium carrots
6-8 smallish beets, or less if larger
10-12 new potatoes, halved or quartered if necessary
1/4 of an onion
2 tablespoons grape seed oil*
Salt, pepper, and hot pepper to taste
6 sage leaves, or herb of choice
Preheat the oven to 375F/190C and grease or line a deeper baking tray.
Wash the vegetables, peeling if necessary. Cut into approximately equally sized pieces, including the onion. Toss with the oil, spices, and herbs.
Bake for about an hour, or until the vegetables can be easily pierced with a fork.
1. If you have a garden with root vegetables, this meal is essentially free. Otherwise, you should be able to find all of the ingredients for a very reasonable price.
2. Or other light tasting oil. Finishing with a little knob of butter is never a bad idea.