Roasting fresh vegees..

Fresh baby carrots, beets and new potatoes are now available locally. If you have not tried a fresh raw baby carrot in a while (not the kind that are all exactly the  same size and shape in your local grocery store or costco bags) you just don’t know what you are missing. Sweet, crunchy, the perfect mid-day snack. And beets.. they are delicious raw too, grated and added to the top of a salad.  But best of all, roasting both carrots, beets and new potatoes brings out the sweet and amazing flavor of all these root vegetables. No need to peel. Just rub them gently to remove any dirt, toss them with a splash of olive oil, a little fresh cracked pepper, a little chopped fresh dill and either roast them in the oven in a baking dish lined with parchment paper or on the BBQ in a foil pack. They will take anywhere from 15-25 minutes to reach a tender, perfectly cooked deliciousness!

Leftovers are great too. I add them  to the top of mixed greens, add a little crumbled feta, some green onion, any other fresh raw chopped vegees you want and top with a drizzle of olive oil and balsamic vinegar or the “Everyday salad dressing” I posted a while ago.

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