Wild Herb Farm Roasted Root Vegetables
This fall we had the immense privilege of being featured in the Edible Asheville magazine. As foodies and chefs, the opportunity to create some new recipes using our seasonings delighted us!
So many of our seasonings come from the Well Seasoned Table farm, and our Wild Green Goddess Seasoning is no exception. It is a fragrant blend of farm-grown herbs, local roasted garlic, and a bit of calendula for color. The rustic, earthy nature of roasted root vegetables really is a perfect marriage with this unique seasoning blend.
The farmers market this time of year is exploding with colorful vegetables, apples of all varieties, local honey, and late season fresh herbs. We decided to peruse the local farms for the most colorful, loveliest root vegetables we could find. We found gorgeous beets in three colors, winter squash, purple potatoes, and rainbow carrots, to name a few. Western North Carolina is a truly fertile area for a fall vegetable bounty. This recipe is a perfect side dish for a fall or winter family dinner, a holiday meal, or any festive event you are hosting. It brings farm-to-table to the next level!
1 medium Sweet Potato
1 Red onion
2 Red or Yukon gold potatoes
1 Butternut squash
3 Beets, red or golden
4 cloves Fresh garlic, minced
4 Tb. Well Seasoned Table Wild Green Goddess Seasoning
Olive oil, as needed
1 Tb. Salt
Preheat oven to 425 degrees.
Peel and cut all vegetables evenly into 1 - 2 inch pieces.
In a large bowl, toss all vegetables in olive oil until coated. Then add garlic, salt, and the Farm-house Seasoning.
Toss until everything is evenly coated.
Place in a large baking dish or Dutch Oven.
Roast until golden brown and tender, about 45 minutes to an hour.
Serve and enjoy!