Get your FREE Nutrition eBook → Click Here

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!

 photo Signature_zpsa914cfac.png

Love what you're reading? Sign up for more ... it's free!

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 :)


  1. […] Not sure where to start? Google the ingredient “+ recipe” or try this easy Fall Veggie Bake. […]

Previous post:

Next post: