Roasted root vegetables

Despite the record temperatures, our CSA box assures me that fall has indeed arrived. A sane person would have made some kind of cold slaw or pickled dish with the root vegetables. I decided that I MUST enjoy the first roots of the season roasted, weather be damned.

{root vegetables}

I sliced turnips, carrots, fingerling potatoes and radishes with the mandoline (makes life much easier), tossed them with some fancy mustard, a tablespoon or two of olive oil, fresh thyme and rosemary, salt and pepper. And then I baked them at 375 for about 40 minutes. I cursed every time I had to open the oven to flip them. We couldn't face them hot, so we waited until dusk had fallen and ate them room temperature, with roasted chicken that we purchased already cooked. Because there was no way I was going to turn the oven on again.

{roasted root vegetables}

It was fall-ish. And we'll eat the leftovers cold out of the fridge.