Roasted Veggies

I love food and I love good healthy food. A normal night for us is cooking at home and last night we made one of our favorite sides — roasted veggies. Over the winter we’ve been experimenting with different veggie combinations. So what have we loved the most? 

Carrots, Parsnips & Squash!

Ingredients
Serves about 5

3 Parsnips

4 Carrots

1/2 Medium Squash

Sea Salt

Rosemary

Olive Oil

Directions

Preheat oven 350 degrees. Line baking sheet with foil.

Cut parsnips and carrots lengthwise to desired size. Think shoestring fries 🙂 Peel squash and cut into cubes. In a large mixing bowl, mix veggies with desired amount of  sea salt, rosemary and olive oil. Spread evenly over baking sheet cook for 45 minutes. Flip about half way through.

We paired the side with baked Salmon and a kale salad. Healthy and yummy.

The carrots and squash came from our weekly Mountain Bounty Farm CSA box. I couldn’t be happier that I signed up for the veggie box. Here’s what week two looked like.

{1 hd napa cabbage, 1 bu carrots, 1 grey kabocha squash, 1 lb boy choy, 1 bu collard greens, 1 bu spring onions, 1 bu red beets, 2 lbs potatoes, 2 white daikon radishes & 2 rutabaga}

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Tasty Tuesdays