- olive oil
Last Thursday I attended two potlucks. One was at 5pm, the other at 6:30pm. Yup, two dinners, one evening. I pondered what to cook and decided on roasted root crop vegetables in the oven. They transport well, can be eaten by vegetarians, gluten free, dairy free, etc. eaters, and are beautiful.
I began by peeling one large Yam, two medium potatoes, two carrots, and several small beets. Proudly, all but the yam, came from my “yard-en”. (My front and back yards are were my garden plots lie)
Next I chopped everything up into small one inch pieces, for even baking. I used my favorite, giant red bowl and tossed all the pieces into it, along with a generous drizzle of olive oil, and dash of salt and pepper.
I mixed it all together for one minute, until every piece looked evenly coated.
Then I divided the roots into two small ceramic baking dishes with glass lids.
I baked them both at the same time, for one hour at 350 degrees F. I took them right out of the oven and put them directly into my cloth reusable shopping bags along with some towels and oven mitts to keep them warm. Out the door, and into the car we went.
I love the photo! The beautiful colors made me very happy and the sweet vegetables were mouth watering. I will make this again. It’s a new favorite baking combination. Give it a try!
Oh yeah, and between the two parties, all of it was enjoyed by my friends and there were hardly any leftovers!