The flavors and colors of roasted root vegetables are as sweet and vibrant as you would imagine nature’s candy to be.
I have big news! Dom and I are becoming members of Common Thread CSA (Community Supported Agriculture). By purchasing a share, we’re making a commitment to support this local farm as well as the farmers who grow it.
We’ll have access to fresh, in-season, locally grown produce that we’ll pick up on a weekly basis from June through October. As shareholders, our role is vital as we’ll help to contribute toward a vibrant and healthy local food system as well as to provide the farmers with the financial stability necessary to operate the farm in a sustainable way.
How awesome is that?
The mission at Common Thread is to produce healthy food by using sustainable growing methods as well as to provide the opportunity for people to connect with land and community.
We’re participating in the Delivered Boxed Shares Program which provides a large box filled with 8 – 10 types of vegetables that have been harvested the day before delivery, each week. It will include veggies that are popular but also some less common varieties.
I’ve wanted to participate in a CSA since first reading about Traci’s experience with purchasing a share on her blog, Vanilla And Bean.
Okay, so these root vegetables didn’t come from our CSA but I did purchase them from the organic section of my favorite grocery store…next best thing…
This dish is all about the roots. When combined with a little bit of olive oil and seasoning – we’ve got ourselves a side that is perfectly sweet, seasonal and delicious.
So mangia!
Yep, there’s a very good chance I’ll sleep better knowing that we’re supporting a small local farm and cooking with healthy, chemical-free vegetables.
Buon Appetito!
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Roasted Root Vegetables
- Category: Side Dish
Ingredients
- 2 lbs. total of fresh vegetables like: beetroot, parsnips, celery root and carrots
- 4 – 5 Tbsp. good olive oil
- 8 cloves of garlic, peeled and slightly crushed
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Scrub the root vegetables very clean.
- Cut into wedges or batons about 1 inch thick, keeping everything around the same size.
- Toss with olive oil, garlic, salt and pepper. (Season generously.)
- Roast on a baking sheet for 30 – 40 minutes, until cooked through and caramelized.
- Serve warm.
CIAO!
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[…] The flavors and colors of roasted root vegetables are as sweet and vibrant as you would imagine nature's candy to be. […]
Drooling!! Thanks Annie for the step by step in detail “Roasted Root Vegetables” recipe. Definitely going to share this delicious recipe with my colleagues. I Love everything and cannot wait to try your every recipes out.
Thank you, Tully! I appreciate that!
Annie, how wonderful that you’ve signed up to a CSA! I’m glad that I went digging around your site a bit and found this post. As usual, you take the most gorgeous photos of the recipe ingredients. I seriously did a double take on the second photo on this post (and all the rest, of course!) Love this simple and easy recipe. Hope you have an awesome week! Happy Monday. Pinning!
You have no idea how happy it makes me that you’re diggin’ around…We are so excited for that to get started! A couple weeks more and we’ll have the wonderful problem of figuring out what to do with all the farm fresh produce in our possession! Can’t wait! Thanks, doll!
Yay for joining the CSA, Annie! These root vegetables are gorgeous! I could finish that entire pan by myself! 🙂
I know, right?! I’m so excited!! Yeah – that pan of veggies did not stand a chance! 🙂
Access to fresh produce is the best! These veggies are gorgeous 🙂
Definitely the best! I’m ready for it! Thanks, my friend! 🙂