Monday: Roasted Roots part one

a plate of roasted roots - served with cauliflower seasoned with tumeric
Ah the simple things in life -- root vegetables -- simple to roast, yummy to eat!

Cut up into the same size pieces:

one butternut squash, two turnips, three carrots, four beets and throw in five small garlic cloves, whole if you wish!

Put 1/3 cup of olive oil in a baking dish and then put in the pieces. Sprinkle with coarse sea salt and three or four grinds of black pepper.

Put into a preheated 350F oven. Plan on about an hour or more of roasting. Stir the mixture every 15 mins or so to mix up the flavors a bit and distribute the oil.

After an hour, test the beets with a fork for tenderness. If the fork pierces it easily - they are done and ready to eat!

Simply perfect just the way they are. And filling and good for you too. You can do this on top of the stove in a large frying pan with a lid, but you must must must go with a very low heat and keep it covered. A little water added (a tablespoon) as you go will be helpful too, they won't properly roast if you get too much water involved...