Roasted Root Vegetables

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Roasted root vegetables from your raised bed garden.

There's such a variety to choose from when gleaning from your raised bed, especially during the Winter after a long growing season. Potatoes, carrots, parsnips, turnips, Jerusalem artichokes, garlic, onions, beets, and more! You can't go wrong with any combinations. You can leave the garlic cloves whole, and everything else cut up into chunks- bite-sized or a bit larger. Toss all in olive oil, with a little salt and aleppo pepper. You can also add some rosemary, thyme, or parsley to the mix. Spread out in a deep dish baking pan, and roast in the oven for 45-60 minutes at 350. Yummers!

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