Roasted root vegetables: recipe

Something magical happens to a vegetable when it is roasted. It gets a crispy coating on the outside, and a melt-in-your-mouth texture on the inside.

I roast a lot of vegetables here on the farm, most of what I grow can be roasted: from broccoli & sugar snap peas in the spring to all the wonderful root vegetables of fall. And the root vegetables is what I roasted yesterday. Roasted root vegetables are great to eat warm from the oven, but even better as a cold salad side dish leftovers (I eat my leftover roasted veggies with an easy balsamic vinegar dressing).

Unfortunately, this years continuing drought took a huge toll on our root vegetable crops. Instead of the hundreds of rutabaga that our CSA customers should have enjoyed, they got none. There were about 12 rutabaga that grew, and I picked them yesterday, along with a few carrots & beets.

To roast vegetables, cut them all the same size. Coat with olive oil & bake at 400 for about 30 min.

Enjoy warm or as a cold salad.