Recipe: Oven Baked Harvest Root Vegetables
Alas, October is nearly here! We wish we were kidding – the month of September really just slipped through our fingers! It was a whirlwind of travel, events, and some fantastic projects, but it just went away too quickly. We’re going to savor each day from now through the holidays {you know, when time really starts to whiz by} starting with enjoying some fantastic home-cooked meals and just enjoying each other’s company.
Today’s recipe is a wonderful harvest side that you can adapt in whatever way you like.
These root vegetables are an adaptation from the delicious ones Aleah’s mom makes in the fall {or mixes up and grills on the BBQ with a fun mix in the summer}. It’s just hearty enough to be filling but not too starchy or heavy.
Oven Baked Harvest Root Vegetables
1 pound of baby potatoes | 1 pound of carrots {peeled and chopped to 1” bites}
1 pound of whole beets halved | 1 whole red onion {diced into bite-sized pieces}
Preheat oven to 400 degrees and mix vegetables together with a heavy drizzle of olive oil and salt and pepper to taste. Bake for 35 minutes stirring once halfway through, or until vegetables are golden and soft
What fun do you have planned for the start of October?
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MMM…harvest goodness! Gets one in the autumnal mood.
YUMMM! Ha, I haven't craved veggies like this in a looonnggg time =P