…thank goodness for root vegetables! They still are in abundance at the winter markets- with the seasonal greens and fruit all but gone, it’s nice to have a choice of hearty vegetables to accompany our meals. Tonight, I cut carrots, turnips, potatoes and sweet potatoes into a large dice, coated them with olive oil, mixed in some minced rosemary and roasted them in the oven for about 45 minutes under some foil. For the last 10 minutes or so, we took off the foil and let them carmelize a little…the result was a tender and very sweet melange of late Fall holdovers…hopefully they’ll be around at least through February!
-Josh
