Each week on the farm we create seconds vegetables as we wash and sort vegetables for the weeks CSA shares and wholesale orders. These seconds go to the food shelf in great numbers, but we are always striving to find uses for them. This year we are trying to make a perfect roasting root vegetable medley, making it easier for our members to prepare a quick dinner. Our roasting root medley contains various potato varieties, carrots, beets, turnips, parsnips, and kohlrabi. These come to you raw, ready to be tossed into your roasting pan. Store in your fridge for up to three days.
To use, simply preheat oven to 400°F. Place vegetables on a cookie sheet or roasting pan, and then drizzle with sunflower oil, olive oil, or canola. You can sprinkle with rosemary, thyme or another herb that compliments the rest of your meal menu or just leave them plain. You can salt and pepper now, or later to taste. Roast for 30 minutes, stirring occasionally. You can add chopped garlic to the pan now if you wish, or just continue roasting. Veggies are done when they are browned on edges, and easily pierced with a fork.
