The Root of it All

As I have mentioned before I am a huge fan of buying local.

However at this time of year that can be difficult. Most of the produce in the stores in November are trucked in from the southern states. I find that this produce is not  fresh and very overpriced.

With that in mind one has to think about what is in season locally. Certainly not lettuce or asparagus.

In the fall root vegetables are at their cheapest and are plentiful.

 Two of my favorites are sweet potatoes and beets.

Both are known as super foods, chock full of nutrients that contribute to good health.

This recipe has them roasted in the oven which brings out the sweetness.

This is a great side dish for pork or salmon.

Roasted Root Vegetables

• 1/4 cup of olive oil
• 1tsp each of salt and pepper
• 1 tbsp each of thyme and oregano
• 2 large sweet potatoes peeled and diced
• 6 small beets peeled and diced

Preheat oven to 325 F

In a small bowl combine the oil and spices

Place vegetables in a baking dish.

Pour over oil mixture and toss to coat.

Bake in the oven until tender, about 30 to 45 minutes.

Cheers!