Did everyone have a good Halloween weekend? This weekend really made it seem like Fall was here to stay in Dallas! Super chilly, but word has it that it will get warmer by the weekend (yay!).
Anyway, since fall is in the air, that also means many root vegetables are in season! I love eating seasonal food when possible. Eating in season gives you the most bang for your buck in terms of nutrients packed inside various fruits and vegetables. So I’ve been loading up on apples and root vegetables lately and staying away from the summer berries.
And seasonal vegetables are also really nice because they are often MUCH cheaper than normal. When supply is high, price goes down! So that’s another added bonus of eating seasonally. But my favorite part of eating seasonally are the different varieties of veggies you can get! Enter: Potatoes!
Last week I made a roasted root vegetables medley complete with:
Purple Peruvian Potatoes, Garnet Yams, and Cippolini Onions
With variety like that, regular potatoes, sweet potatoes, and onions are just boring! But I was in a little for a surprise when I cut into that yam:
I was NOT expecting it to look white! But that’s what happens when you buy different varieties! Tastes like a sweet potato, but a different color makes it more exciting. Admittedly, I was a little concerned about the different color, so I had to look it up in my Field Guide to Produce book:
But it was all good! And I’m so obsessed with the purple potatoes:
Can’t get much prettier than that! Roasting the root vegetables in the oven with some garlic and rosemary = a perfect fall side dish for your next dinner! Simple and can be made ahead of time!
Oven Roasted Fall Root Vegetables
- 1 large yam or sweet potato
- 3 small purple peruvian potatoes
- 1/2 cup cippollini onions, peeled
- 1.5 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons dried rosemary
Serve and Enjoy!