Flora’s seasonal food recipe: roasted veggies

7 Nov

If you are looking for an easy and delicious way to cook up some vegetables that are sitting in your fridge, look no further!  Roast them up with some olive oil, salt and pepper and enjoy for a nutritious side for lunch or dinner.  Roasting is my favorite way to bring out the sweetness in root veggies.

To roast vegetables, simply cut up some veggies you have in your fridge like beets, sweet potatoes, carrots, potatoes, fennel, onions, brussels sprouts, squash, whole cloves of garlic (so good on toasted bread) and mix it up with olive oil, salt, pepper.  Place into the oven at 400 degrees for 45 minutes to an hour, mixing it from time to time and voila!  You can make a big batch of root veggies that can be eaten over several days and meals, or you can even roast up a smaller batch in your toaster oven! Serve with brown rice and a protein like chickpeas, lentils, tofu, chicken, beef, lamb, fish and enjoy.  Your friends, family or guests will all think you are a serious chef!

What are some of your favorite vegetables to roast?
Post contributed by Flora, School Community Liason at Butter Beans, Inc.

3 Responses to “Flora’s seasonal food recipe: roasted veggies”

  1. Aaron November 7, 2011 at 7:27 pm #


  2. Karen November 7, 2011 at 9:36 pm #

    I love roasting vegetables. It brings out an incredible flavor that you don’t get from other cooking methods.


  1. Happy Thanksgiving! « ButterBeansKitchen's Blog - November 23, 2011

    […] sweet vegetables, are super grounding, warming and nourishing. Check out Flora’s recipe here. Have you poached pears yet this […]

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