By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
This Fall season in Phoenix, Arizona, I’ve been intuitively creating dishes with the beautiful veggies grown at The Farm at South Mountain CSA (Community Supported Agriculture). Thanks so much to Billy Anthony for his hard work and passion to grow such incredible, tasty food at the Soil & Seed Garden.
I was inspired by the freshly harvested radishes (Spanish Black, French Breakfast) and the stunning Scarlet Turnip. With a few additional veggies, I created a simple roasted veggie dish, perfect for Fall and Thanksgiving.
Let’s take a look at this week’s Fall CSA
The Vibrant Scarlet Turnips
The Beautiful Black Spanish & French Breakfast Radishes
SIMPLE ROASTED VEGGIES: Black Spanish & French Breakfast Radishes & Scarlet Turnips
Use this simple culinary roasting veggies technique to roast all kinds of vegetables. When we roast radishes, they become very sweet, and turnips become smoothy and buttery.
Simple Ingredients
- 1 black Spanish Radish, cut into circles
- 3 French Breakfast radishes, sliced
- 1 purple daikon radish, sliced into circles
- 3-4 Scarlet turnips with greens, sliced
- Handful chives
- 1 purple bell pepper, sliced
- 1 sweet potato, roughly cubed
- ¼ cup extra virgin olive oil
- 3-4 tbsp seasoning, blend of dried herbs and sea salt. (Used Penzey’s Fox Point Seasoning)
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice all veggies.
- In small bowl, thoroughly coat each vegetable with olive oil and seasoning.
- Place vegetables on parchment-lined sheet pan, without touching.
- Roast 15 minutes.
- Remove cooked vegetables, such as chives and turnips.
- Flip remaining vegetables.
- Cook another 12 minutes.
- Plate and enjoy.
Veggies, ready for the oven.
The roasted veggies, ready for plating.
Time to enjoy the roasted veggies…
One more plate…quite rustic…
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