Time for Roasted Veggies!

One of the things I love to eat in the fall/winter are roasted veggies. They are easy, versatile, and most important - delicious! I always use several different veggies and always make a large amount - the leftovers are also delicious, either as another side dish, added to stews, and one of my favorites, made into a frittata for another meal. Yum... Here are a few things we enjoyed. Share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net, and please put Anchor Run in the Subject line.

Sweet potatoes, leeks, winter squash, kohlrabi, beets - made a large cookie sheet of roasted veggies - roasted at 425 degrees, with olive oil drizzled over and mixed in and a large sprig of rosemary chopped up (thyme is equally good). Cut everything up in about the same size so they cook up tender at the same time - I do like that the leeks get crispy in spots, but if you don't like this, add them about 15 minutes after the rest of the vegetables.

Kale - broke out the Kale Chip method - I had completely forgotten about this! it is great for kids but one of the things I love about it is that I can quickly make a tray of it and while I am making dinner, I am treated to a delicious, healthy snack. Instead of plain salt, I used Togarashi for a twist. I have also used smoked sea salt, cumin and paprika - all are great.

Leeks, potato, celery, carrot, Swiss chard - made a chicken pot pie using leftover roasted chicken. I made a classic recipe, but incorporated some Swiss chard at the end of making the filling. It was a great chilly night dinner, actually 2 dinners for us, plus the recipe made 2 pies, so another one is in freezer to enjoy later.