Saturday, November 9, 2013

Roasted Fall Veggies

digging for potatoes

Fall is a wonderful time to roast vegetables! And the garden is a perfect place to find delicious vegetables to roast and eat. Kids from Lincoln and Northgate Elementary Schools were able to harvest some pumpkins and squash, leeks, carrots, beets, and potatoes and make a tasty snack.  Here is the recipe!

Fall Roasted Vegetables

-  Peel the potatoes, carrots, and beets and cut them into pieces that are about as wide as a finger and about 1 ½ inches long. 
-  Scoop the seeds out of the squash and small pumpkins, and cut them into pieces about ½ by two inches long.  You can take the peel off or leave it on if the skin is thin. 
-  Cut the root and dark green leaves from the leek and cut it the long way.  Use scissors to cut the leek into 1-inch pieces.
-  Toss all of the vegetables with olive oil and place them single layer on a baking tray.  Bake them at 375 degrees for about 30 to 40 minutes.  You should watch them closely and have an adult help you check if they are done by poking a fork in them.  They’re ready to eat when they’re soft and lightly brown.  Delicious!

What else could you roast in the oven?  What about zucchini, broccoli, cauliflower, or yams?  The answer is yes!  Very hard vegetables (like yams) may take longer to cook, so you can chop the pieces smaller, or put them on their own baking sheet so they can stay in the oven a little longer.  This is a wonderful time to experiment in the kitchen and find out which veggies you love the most.  Enjoy!

Celebrating fresh food and fun cooking!

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