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Susan's

Misty Acres Roasted Veggies

Ingredients: (chop all of the veggies the same size for even roasting)

1 Misty Acres Rutabega, peeled and chopped

1 bag of Misty Acres carrots, peeled and chopped

1 onion, chopped (red onion is particulary delicious roasted, but white is fine too)

1-2 tablespoons of minced garlic

2 tablespoons of olive oil

salt and pepper to taste

Optional - fresh herbs of your choice (from Misty Acres farm!)

Preheat oven to 375 degrees.Spray a roasting pan with Pam. Prep all the veggies and place in the roasting pan. Roast veggies until tender, about 1 hour, stirring every 15 mins. for even cooking. You may need to add more oil to prevent the veggies from browning too much. When the veggies are tender, remove from the oven and sprinkle with the herb(s) of your choice - parsley and rosemary would be good with this combination of veggies.

Susan's

Roasted Carrots and Onions

2 bags of Misty Acres carrots

1 large white onion

1 tablespoon olive oil

dried or fresh dill to your taste

salt and pepper to taste (optional)

Preheat oven to 375 degrees. Peel and chop carrots and onion into 1 inch thick slices. Place in a roasting pan and toss with the olive oil. If you are using dried dill, add at this time. Add the salt and pepper (optional). Roast the vegetables until they are tender, tossing every 20 minutes. The vegetables will take about 45 minutes to 1 hour to cook. Roasting carrots and onions together is a wonderful combination because the high heat brings out their natural sweetness. If you are using fresh dill, add the dill after the vegetables are cooked.