The time of harvest is upon us. Some great root vegetables are plentiful now. An easy way to savor their rich colors and earthy flavors is in a simple and easy recipe like this one. It’s fun to prepare and can be supplied entirely from a farmer’s market!



Roasted Root Veggies


  • 2 Potatoes (white or sweet)
  • 1 Carrot
  • 1 Parsley Root
  • 1 Beet root
  • 2 Onions
  • 2 Cloves of Garlic
  • 1 Bunch of fresh Rosemary
  • 2 Tbsp. Olive Oil
  • Coarse Salt


Preset oven to 425 degrees. Cut all vegetable and combine with olive oil and rosemary. Spread onto a baking sheet and top with sliced garlic and salt. Bake for 30 minutes. Serve immediately.