Roasted with garlic, winter roots and butternut squash are terrific and simple to make. Cut up the vegetables, sprinkle with Celtic Sea Salt and extra virgin olive oil. Bake in a covered crock for about an hour in a preheated 400 degree oven. Voila, lunch, or dinner. Excellent as a side dish or the main event. Crumble your favorite (grass fed goat, sheep or cow) feta on top when it’s warm from the oven and serve with big fat olives. YUM! You’ve got a super luscious meal with a short amount of prep time with big flavors from our local and seasonal fall harvest.
You can mix and match several kinds of root vegetables for infinite variations. Here I used beets, onions, butternut squash, and potatoes with a generous amount of coarsely chopped garlic. Other great winter choices include parsnips, carrots, rutabagas, turnips, and leeks. Choose 1 or up to 5 vegetables.
Whether you are gluten-free, carnivore or vegetarian, this is a fine meal everyone will love. If you are vegan, omit the feta and sprinkle with hemp seeds or serve over a bed of kasha or quinoa. Cooked beans also are great with roasted veggies.
Have a great organic feast!