happy2bee

i might feel bad about posting food pictures two days in a row

however, roasted vegetables are in my top ten favorite meals and it was
what we had for dinner tonight.

RoOt VeGetaBles

dEliCious

here are some, in all their glory---right before they went into the oven

sweet potatoes, yams, and parsnips

pre heat the oven to 425

cut some veggies

drizzle with olive oil

sprinkle with garlic salt or another seasoning of your choice

roast for 10 minutes

flip & rotate if you desire

roast for another 8-10 minutes

i usually put the potatoes & carrots on the bottom oven rack

broccoli, cauliflower, beans, brussel sprouts, etc. on the top rack

if you use regular potatoes - red, yukon, baker 

you need to either par boil them or put them in the oven for 10 or so minutes ahead of time

they take longer to bake -- 

also, they will stick to the pan--make sure they are well coated if you aren't using a non-stick pan

what's in season right now?

Brussel Sprouts

Winter Cabbages

Kale

Leeks

Parsnips

Turnips

Cauliflower

Jerusalem Artichokes

also...

you can still find 

squash

beetroot

apples

pears

broccoli

pumpkins

spinach

2 perks of eating seasonally

adds variety to your diet -- you aren't eating the same foods over and over

taste - there is a reason 
why i don't eat many tomatoes and cucumbers right now..