1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and pepper
Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy, too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark--the result: easy, creamy garlic! Yum.
1. Preheat the oven to 400°F. Cut the vegetables into 1/2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that’s where the vitamins are.
2. Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.
Having spent a few seasons now as a beginner edible gardener, I decided that this year I was ready to expand my skills. After at little research, this book was my first stop. Read morePublished 2 months ago by How Roode
Gayla keeps it simple for the beginner. I have both books and love them!Published 5 months ago by Pami
Gayla Trail is a fun and inspiring garden writer. Great ideas and how to's!Published 9 months ago by Stacy Hafer
This book is just what I wanted. There are instructions for a homemade grow box that will save me lots. Very helpful, and easy reading.Published 13 months ago by dannii
I am really enjoying this book. It has a lot of ideas and tips in it. Would be an excellent book for a beginner gardener.Published 13 months ago by Kathleen S. Gridley