Root Vegtables

Carrots, beets, potatoes, parsnips, turnips, all the good stuff that grows underground and makes cold-weather meals cozy and delicious. Whether you’re roasting them up, tossing them in a stew, or just snacking on them raw, Catskills-grown root veggies are fresh, flavorful, and full of that earthy goodness you just can’t get from store-bought. These veggies are picked close to home and grown with care by local farmers who know their soil.

🥕 Simple Roasted Root Vegetables

Ingredients:

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 beets, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme or rosemary

Optional: drizzle of maple syrup or balsamic vinegar for extra flavor

Instructions:

Preheat your oven to 425°F.

1. In a large bowl, toss all the chopped veggies with olive oil, salt, pepper, and herbs until evenly coated.
2. Spread them out on a baking sheet in a single layer (use parchment paper for easy cleanup).
3. Roast for 30–40 minutes, flipping halfway through, until veggies are tender and caramelized on the edge