Salty Siren Recipes

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Roasted Root Vegetables

For many people, eating with the seasons (eating what's in season) is a way to celebrate and appreciate the diversity of what each season brings. It's also beneficial in the sense that it encourages you to eat a wider variety of foods, which helps to ensure that you are getting all of the neccesary vitamins and minerals need to keep you healthy. If you are lucky enough to have a Farmer's Market in your area, it's a great way to get both fresh ideas and fresh produce.

Ingredients (preferably organic)

beets
carrots
onions
fennel
brussel sprouts
yams
garlic
cold-pressed extra virgin olive oil
fresh rosemary sprigs

*preheat oven to 450 degress 1. wash all produce 2. drissle about 2 Tbsp. olive oil in the bottom of a roasting pan or baking dish 3. peel garlic, leave whole, add to pan 4. roughly chop all vegetables and add those to the pan 5. add rosemary sprigs and stir to coat all vegetables with olive oil 6. cover roasting pan with lid, or baking dish with tin foil and cook for about 45-60 minutes, time will depend on how many vegetables you used, stir occasionally This is a very flexible recipe, add other fresh, in-season vegetables and/or herbs and serve with brown rice, couscous, quinoa, or millet. Drissle lightly with balsamic vinegar for more flavor!