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!
By Katie McDonald
Wild Herb Farm Roasted Root Vegetables
Rated 5.0 stars by 2 users
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!