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.
