Recipes / Beets

Roasted Roots

Any combination of the following vegetables:
beets
carrots
potatoes
parsnips
leeks
onions
garlic
rutabaga
winter squash

Olive oil and butter
Garlic salt and black pepper, to taste

Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.

From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” collected by Julie Sochacki, 2005.

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