In your farm share this week:  Potatoes/Sweet Potatoes, Carrots/Beets, Peppers/Eggplants, Leeks/Celery/Celeriac, Radish/Kale/Chard, Lettuce/Spinach, Tomatoes, U-pick Cherry Tomatoes, and Cilantro

Potatoes are back this week! This week’s recipe is a staple at my house (Alaina) throughout the fall and winter especially. I would bookmark this page so you can use this recipe over and over with different veggies for the next couple of months (especially if you sign up for a winter farm share!). It’s even better when the weather gets a little cooler and you really don’t mind having the oven on in your kitchen.

Roasted Root Vegetables

1 lbs. potatoes, quartered (or cut into roughly 1-inch cubes)
2 lbs. carrots, beets, parsnips, or other roots, chunked
2 small onions, peeled and quartered
2 Tbsp. olive oil
To taste salt and pepper

Preheat oven to 425°F. Add potatoes, carrots, parsnips and onions to a large bowl.  Drizzle evenly with the olive oil, sprinkle with a few generous pinches of salt and pepper, then toss gently to coat all of the vegetables (being careful not to break up the onion chunks, if possible). Spread the vegetables out evenly on a baking sheet.  Sprinkle evenly with a little extra salt and pepper. Bake for 20-25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking. Serve warm.

Additional Recipes:

Beef and Beet Borscht

Braised Chard