Roasted Roots

Day 325

Roasted Roots

Roasted Roots

Laura harvested a crispy green cabbage and some of the sweet potatoes today. We were glad to get any sweet potatoes since they were planted late, but we did get some of each variety, though they're small. Everything in this meal is from the garden.

Roasted veggies

Ingredients

Cabbage
Sweet potatoes
Potatoes
Carrots
Shallots
Parsnips
Green beans

Carrots, parsnips & sweet potatoes

Green cabbage

Shallots

Potatoes

Fresh Herbs

I wish I could share the smell of the herbs with you. My hands smell like heaven  right now, after stripping them from their stems. It's indescribable. We call this mix the Scarborough Fair Deluxe.

Parsley
Sage
Rosemary
Thyme
Oregano

Fresh herbs

Directions

Everything gets washed thoroughly, then chopped if needed into similarly-sized pieces then into the roast pan with half an inch of water to roast about 45 minutes at 400 degrees F.

The veggies that take longer go into the oven first, then we add the rest, like the beans and smaller potatoes after 20-25 minutes.

Before adding the beans and fingerlings

After 20 minutes, beans and smaller veggies added

Roasted vegetables

Reviews/Comments

As you may know, this (or a version thereof) was the first meal we blogged and we've had it many times over the course of the year. It just never really gets old. It's more delicious than you would guess, although Missy could tell you. You may think you've had roasted vegetables before, but believe me, if they weren't pulled from the garden and roasted with herbs, you haven't really tried this meal.