It’s Autumn, Time to Roast Vegetables

Roasted veggies for dinner

I recently re-discovered roasted root vegetables, and the delicious possibilities that they open up for every meal.  For a recent dinner, I roasted a mix of beets, onions, garlic, potatoes, sweet potatoes, zucchini and red peppers. At first when the beet juice started to turn the other vegetables purple, I thought that maybe I should have roasted them separately, but it turns out they made the whole mix look beautiful with splashes of purple everywhere.  For brunch I did a mix of just sweet and Yukon gold potatoes, onion and garlic, and it was the perfect “home fry” accompaniment to some eggs and fruit. To roast the veggies, I just chop them into cubes of an inch or so, and mix them in a baking dish with olive oil, salt, pepper, and some fresh herbs – rosemary is a particularly good compliment to potatoes and garlic. Lately I have been using a salt mix that I got at a specialty store here in Mexico City, which is a mix of sea salt, black pepper, dry garlic, lemon rind, rosemary, chile de arbol, and tomatillo.

Chopped potatoes ready to roast

Roasted sweet and yukon gold potatoes

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