Roasted Winter Vegetables

This is not really a recipe but I wanted to share it anyway. Roasting brings out the best in vegetables. The carrots, turnips, potatoes, and garlic are all from CSA Week #24. I am bringing this to my son’s school today for his Thanksgiving Day feast.

Garlic cloves
Brussels sprouts
Olive oil
S and P

Prep the vegetables, cutting them into roughly the same size. Toss with olive oil, salt and pepper. Roast for 75 to 90 minutes, testing to make sure all of the vegetables are tender. Enjoy!

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