Jerusalem artichokes and turnips, chopped and tossed with olive oil and season salt, ready to roast.
Sometimes you get something from the CSA and you just don't know what to do. When in doubt, I say roast it! You can cut and roast a lot of things at one time, so you can save energy by turning the oven on just once. Then you have lots of healthy vegetable sides for dinner during the week, or some to toss on a salad for lunch.
Some vegetables I have roasted include sweet potatoes, winter squash, daikon, beets, onions, cauliflower, green beans, turnips, okra, celeriac root and kohlrabi.
Directions:
Some vegetables I have roasted include sweet potatoes, winter squash, daikon, beets, onions, cauliflower, green beans, turnips, okra, celeriac root and kohlrabi.
Directions:
- Wash and chunk veggies
- Toss in olive oil and season salt. I make my own by drying summer basil and throwing that in a food processor with sea salt and some toasted sesame seeds.
- Spread in one layer on a pan
- Roast in 375-400 degree oven until brown.
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