Winter farming means hardy greens and a lot of root crops growing snug beneath the soil. The last few weeks have found us trying to eat our way through the bountiful harvest of turnips and radishes coming out of our gardens. So we fell back on our favorite method to cook up an overabundance of veggies--roasting. Super simple, quick to prep, and roasting magically brings out the natural sweetness out of ordinarily spicy or earthy veggies to please even the pickiest of eaters.
We love the flexibility of using up whatever vegetables we have on hand for an easy side dish that can be cooking away while we prepare the main dish. So no worries if you don't have the exact root crops suggested in the ingredient list. It's a perfect way to clean out the crisper drawer at the end of the week. Bonus: The greens of most roots crops are edible too! Braise them on the stove top and have two sides for the price of one!
Ingredients
Assorted root veggies (beets, carrots, turnips, radishes, onion, etc.)
Olive oil (or other oil of choice)
Sea or Himalayan salt
Thyme or Rosemary (or whatever herb compliments your main dish)
Instructions
Preheat oven to 425 degrees
Chop up a mix of root veggies to fill up your pan in a single layer
Pop in the oven and roast for approximately 20-25 minutes
Happy feasting!