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October 9, 2013 / amberwoodterracechiro

CSA Week 19: Roast Your Root Veg!

Week 19 Bounty:

9 tomatoes

dill

basil

garlic

2 onions

2 leeks

1 turnip

2 beets

sunchokes

2 bell peppers

purple potatoes

butternut squash

salad mix

sweet potatoes

1 bunch chard

brussel sprouts

Roast those veggies!!! There’s nothing more satisfying than roasted root veggies!  When I get combos like this, I literally cut all my beets, turnips, sunchokes, sweet potatoes, onions, butternut, potatoes and garlic up and spread them on baking sheets to roast in the oven.  Put some oil on them and sprinkle with salt, pepper, and chop up some dill. Roast at 400 for about 20 minutes or until all the veggies are fork tender.  Eat them as is or put them in broth and make a roasted root veggie soup.

BTW-This is what a sunchoke looks like!  Don’t be afraid to treat them like a potato. 😉2010-11-29-086-sunchokes

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