Root vegetable Recipe for Autumn

Store seeds for spring

Merry meet all,

The sun’s radiant  and the sky is a bright robin’s egg blue. I believe that October skies are the bluest. This is a time to celebrate. Root veggies are abundant now in stores and farmers markets. I found a delicious recipe in a past Martha Stewart magazine. It was a Hallowe’en issue. Trust me, this recipe is good and all of the root veggies are available now at a local farmers market. 

Roasted Autumn Vegetables and Herbs

  • 11/2 pounds medium carrots (about 8), scrubbed, peeled, if desired, / 1 1/2 pounds medium parsnips
  • 8 shallotts
  • 1/4 cup extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • Olive oil-Herb Relish, for serving

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. In a large bowl, toss carrots and parsnips, and shallots with salt and pepper. Divide mixture in a single-layer. 

2. Roast, turning from front to back twice and rotating from top to bottom once, until vegetables are golden-brown and tender, about 35 minutes. Remove shallots if they are finished cooking first. Transfer vegetables to a bowl, toss with olive relish, and serve.

Olive-Herb Relish

  • 20 green olives, pitted and coarsely chopped (about 1 cup)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh mint
  • 2 tablespoons white-wine vinegar
  • 1/2 cup extra-virgin olive oil

Mix olives, parsley, olive oil, and vinegar, season with salt and pepper. Relish can be refrigerated  up to 1 week in an airtight container. Bring to room temperature. and stir in mint just before serving. 

This recipe is delicious. I have cooked it every fall. I hope you enjoy it. Many blessings to you. 

 

Lady Spiderwitch

 

 

 

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