Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Roasted Fall Vegetables

Roasted Fall Vegetables

Course: Side Dish
Keyword: carrot, squash, turnip, vegetables
Author: Sadie Krueger

Ingredients

  • 1 pound carrots
  • 1 small butternut squash peeled and seeded
  • 1 pound turnips
  • 1 large sweet potato
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Himalayan salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons chopped parsley

Instructions

  • Preheat oven to 450°.
  • Cut the carrots, butternut squash, parsnips, and sweet potato into 1¼-inch pieces. Place the vegetables in a sheet pan, drizzle with olive out, and sprinkle with salt and paper. Toss well. Roast for 25-35 minutes, or until the veggies are fork tender. Flip once with a spatula. Once out of oven, sprinkle with parsley and salt and pepper to taste.