Roasted Seasonal Vegetables

Roasted veggies is a favourite sidedish of ours. It’s adaptable to what’s seasonally available, and the leftovers can be used in soups or reheated as-is (great for breakfast, along with eggs and toast!).

Optional ingredients

  • Roasted blue Russian potatoes and garlic cloves, with chopped onion.

    Kohlrabi: stems cut into bite-sized pieces; bulbs peeled and cut into bite-sized pieces.

  • Potatoes: washed and cut.
  • Carrots: washed and cut. (Real, fresh-picked carrots do not need to be pealed. There’s a lot of nutritional goodness in those skins!)
  • Beets: bulbs peeled and cut. (The stems are also edible and can be added. Greens should be lightly steamed separately.)
  • Garlic cloves: peeled and left whole. (They lose their garlic edge and taste super creamy: have been mistaken for parsnips.)
  • Onions: peeled and left whole, or halved/quartered.

Recipe

  1. Place vegetables into a large baking dish.
  2. Drizzle olive oil, sprinkle salt and pepper (and chopped thyme, if I have any) and shake the dish so the vegetables won’t stick to the bottom.
  3. Cover the pan and bake it for an hour at 350-degree, until vegetables can be stuck with a fork.

About Makaria Farm

Makaria Farm offers organic, fresh-picked vegetables and strawberries through our CSA program, our farm stand, and local farmer's markets. We're located just south of Duncan, B.C. in the Cowichan Valley on Vancouver Island, British Columbia.
This entry was posted in recipes and tagged , , , , , , . Bookmark the permalink.