~SUSTAINABLE LIVING FOR CHALLENGING TIMES

[mbc]

Just the picture of those purple haze carrots made my mouth water, they are my favorites of the carrots.

A timely article and coincidental too. Tonight we will have the last of the beets from the garden. There is nothing like fresh picked beets, yum.

One of my favorite things to make this time of year is roasted root vegetables, very simple too.

Take beets, turnips, carrots, garlic, onions, parsnips and maybe a sweet potato. After they've all been cleaned and cut into cubes of about the same size, put some olive oil in a bowl with the vegetables and move them around until they are thinly coated. Place them on a baking sheet in a flat layer (if they are in piles, they won't cook as well or evenly). Add a little salt and pepper and put in the oven at 375 degrees for about 45 minutes to an hour (will depend on how big the cubes are). They are done when tender and slightly browned (you will see the sugars start to carmelize).