Eat Well, Live Well

Went to the Farmer's Market on Saturday. We have been doing this more often for our fruits and vegetables. I notice a huge difference in the quality of what we are buying. This weekend, I bought varied fall vegetables, asian pears, cherry tomatoes of all types (my plants have slowed down considerably). We tried something called a ground cherry....cross between a tomatillo and a strawberry. Very interesting:



Here is a recipe I use all the time and it's very easy, healthy and versatile. Roasting vegetables is something I always wanted to do well and I think I have finally nailed it!

I used the vegetables from the market: small red new potatoes, butternut squash, red onion, purple potatoes, yukon gold potatoes, carrots, sweet potato.

Cut into bite sized pieces. Then you throw them all in a big bowl, toss with olive oil, kosher salt, fresh ground pepper and 3 or 4 smashed garlic cloves.

Spread it all out on a pan lined with parchment paper and roast at 450 degrees for about 50 mins.

I normally use this is a side dish but you can also puree into a soup, top a pizza or get creative!