Fall Veggie Bake

If you enjopyed my tips for seasonal eating and are looking for a quick and delicious recipe to put them into practice, look no further.

Last night I realized I had some lovely and colorful root vegetables left over from my last CSA share: beets, brussel sprouts, potatoes, garlic and carrots.

So I diced them up, threw them in a bowl and coated them thoroughly with extra virgin olive oil, sea salt and pepper.

Then I put them in a shallow baking dish and baked for about an hour at 375. The final product is sweet and satisfying when served with your favorite fish, chicken, meat or tofu dish!

Tagged as: healthy cooking, seasonal eating, veggie bake