Pa Lloyd and I spent three hours today getting our yard and flowers ready for winter. The geraniums are trimmed and put in the basement, the flower boxes emptied, some of the flowers are trimmed, the weeds pulled one more time and the Halloween decorations are up.
I love to have the oven on when the cooler weather sets in. My kitchen feels so cozy. I found today’s recipe some years ago in the Midwest Living magazine. It’s one of my favorites! It reminds me of the recipe I shared with you last week, except this one is just veggies, which we are suppose to eat more of. You can substitute any veggies of your choice. I like the ones that the original recipe used.
Roasted Root Veggies:
4 medium parsnips, peeled, halved lengthwise and cut into 1 inch pieces
4 medium turnips, peeled and cut into 1 inch pieces
3 medium carrots cut lengthwise and cut into 1 inch pieces
1 medium sweet potato peeled and cut into 1 inch pieces
2 medium onions cut in wedges
8 leaves fresh sage, sliced
3 Tbsp olive oil
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup honey
In large roasting pan combine veggies and sage, combine olive oil, salt and pepper, toss with veggies until coated. Roast uncovered at 425 degrees until veggies are brown and tender. Stir occasionally, drizzle with honey, stir gently, bake another 5-10 minutes, may serve with additional snipped sage. Enjoy our beautiful fall weather. Have a great week!