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Fall Veggie Bake

by Marissa on November 12, 2009


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!

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2 comments
John Lannon
John Lannon

Are those chioggias? Can't beet those.

Goddess Alexandra
Goddess Alexandra

Yummy! Looks delicious. Thanks for reminding me I need to do this too! :) XX Alexandra :)

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