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 pasnips
3 carrots
2 heads garlic
1 yam
olive oil
pinch thyme
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


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§ 3 Responses to Fall Roasted Veggies

  • katie says:

    i would love to make this, however, i have never heard of pasnips, what is that? =)

    Hi KATIE!!
    Parsnips look kinda like white carrots. Here’s a photograph of them from google images: http://www.gardenaction.co.uk/IMAGES/parsnip_gladiator.jpg

    I’ve found ‘um in any grocery store — Safeway, Whole Foods… But really, with this recipe you can throw in or take out what ever you like! If you want to forgo the parsnips, no worries! Or you could add something in, like button mushrooms or pearl onions. It’s so flexible — whatever you have on hand, you can just chuck in a dish and have a tasty meal just an hour-or-so later. =)

  • […] of pumpkin puree in our pantry!  I also really enjoy serving quiche with a large casserole pan of Fall Roasted Veggies (and root veggies are still in season).  And, if you live in the southwest and are lucky enough to […]

  • […] market in Brooklyn.  This isn’t much of a “recipe” – just another veggie roast – but I really enjoyed using kohlrabi in this batch and plan on including it again, in […]

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