Fall Roasted Veggies
November 24, 2008 § 3 Comments
With the turn of the weather, the tasty summer tomatoes and cherries, strawberries and nectarines are dwindling. But the root veggies have ARRIVED! Here is a delicious, simple, hearty, warm fall and winter meal.
3 golden beets
3 red beets
2 heads garlic
sea salt, pepper
1. Preheat oven to 350. Remove skins from garlic. Cut all vegetables into bite-sized pieces, approximately of equal size.
2. Drizzle with olive oil and season. Toss with hands to make sure they’re evenly coated. Bake for 35-35 minutes, until cooked through and slightly crisp around the edges. Eat warm or at room temperature.
Diet Notes: Gluten-free, vegan, nut-free