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Fall Veggie Bake

11/12/09


If you enjopyed my tips for seasonal eating and are looking for a quick and delicious recipe to put them into practice, look no further.

Last night I realized I had some lovely and colorful root vegetables left over from my last CSA share: beets, brussel sprouts, potatoes, garlic and carrots.

So I diced them up, threw them in a bowl and coated them thoroughly with extra virgin olive oil, sea salt and pepper.

Then I put them in a shallow baking dish and baked for about an hour at 375. The final product is sweet and satisfying when served with your favorite fish, chicken, meat or tofu dish!

4 Comments
Cooking & Recipes// Uncategorized

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Comments

  1. John Lannon says

    November 17, 2009 at 2:11 am

    Are those chioggias? Can't beet those.

    Reply
  2. Goddess Alexandra says

    November 12, 2009 at 5:16 pm

    Yummy! Looks delicious. Thanks for reminding me I need to do this too! 🙂 XX
    Alexandra 🙂

    Reply

Trackbacks

  1. On-the-go Flavorful Fall Snack: Roasted Winter Squash Seeds - Marissa Vicario says:
    January 4, 2022 at 9:45 am

    […] Earlier this week I used Kobucha squash to make a Fall Veggie Bake. […]

    Reply
  2. Four Ways to Refuel Your Fall | Where I Need to Be says:
    September 24, 2012 at 8:51 pm

    […] Not sure where to start? Google the ingredient “+ recipe” or try this easy Fall Veggie Bake. […]

    Reply

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