Roasted Root Vegetables

This week we have so many beautiful root vegetables coming in our bins. It only makes sense to marry them all together and have a medley of aromatic and earthy flavors. We could go in so many directions, but I like to keep it focused on the actual vegetable because after all that is what we are eating and they have so much to offer naturally.

These vegetables can be served as a side, main dish (maybe add some couscous or quinoa) or even on a sandwich with some melted cheese.

Roasted Root Vegetables

{serves 6 people}

~ 1 pound carrots, halved

~ 1 pound potatoes, quartered

~ 1 pound beets, quartered

~ 1 onion

~ 2 heads garlic, tops cut off

~ 1 lemon, halved & squeezed

~ 2 tablespoons olive oil

~ salt & pepper

Preheat oven to 400 degrees.

Peel and cut the first 3 ingredients and toss into a large bowl. Add in onion, garlic and lemon. Drizzle olive oil and salt & pepper and toss thoroughly. Spread out onto a baking sheet and roast for 45 minutes, flipping the vegetables halfway through.

Pull from oven and serve right off of the baking sheet. Adjust any seasoning you wish. I like a healthy dose of pepper…it’s good for the soul.