At the Monastery, we endeavor to eat seasonally -- meaning that we try to eat foods that are currently in season where we live and refrain from eating what isn't. With all the sophisticated shipping and transportation systems in the world, we could have fresh strawberries year round! But eating seasonally is a way to align with the rhythm of nature and tread more gently on the earth. Fall is the time for root crops. Here is a recipe that is very popular; when we smell these vegetables roasting, we know Fall is here!
Gassho,
Rebecca
Roasted Veggies
1½ lbs. beets, cut into large 1” chunks
1½ lbs. carrots, cut into large 1” chunks
1½ lbs. parsnips or rutabagas, cut into large 1” chunks
1/3 whole garlic bulb, cloves de-skinned and crushed (about 4 cloves)
1 ½ lbs. red onion, cut into large 1” chunks
2 tsp olive oil
1½ tsp. salt
¾ tsp. pepper
Preheat oven to 400 degrees. Spray a large baking pan.
Combine all ingredients until veggies are coated with oil, salt, and pepper.
Roast in baking pan stirring often until tender and just starting to roast. Approximately 45 minutes to an hour.
Serves 7 – 8.