Seasonal eating is so much healthier for us. Not only we notice craving for seasonal fruits and vegetables, but we tend to use them more as ingredients for our meals.
Potatoes, parsnips, sweet potatoes, carrots, broccoli, brussels sprouts, zucchini, onions, bell peppers, cabbage, winter squash, sweet chard, turnips, mushrooms just a small list of vegetables soon in season, and full of flavor if purchased from local vendors.
To feed our family we hear less complaines if vegetables are roasted.
We follow these steps:
1- cut the veggies
2- preheat the oven 425°
3- olive oil
4- salt & pepper
5- don’t crowd them
to get evetything crisp and kid friendly roast these veggies together:
zucchini, summer squash, bell peppers, 10 to 20 minutes
asparagus, green beans, 10 to 20 minutes
broccoli, cauliflower, Brussels sprouts, 15 to 25 minutes
beets, potatoes, carrots together for , 30 to 45 minutes.
butternut squash, acorn squash, 20 to 60 minutes.
Now just hoping for, cooler more fallish weather 🍁