Roasted Roots

It's that time of year again, where you crave those seasonal starchy root vegetables, dream of deep purples and burnt oranges, and long to warm your belly with....wait a minute, it's 74 degrees outside, in October!

Okay, well, my body still craves them, nonetheless! I think we're just hardwired that way.

Organic veggies from the Park Slope co-op, from left to right: beets, fennel, sweet potatoes, red bell peppers, eggplant, and brussel sprouts in olive oil, rosemary, thyme, Himalayan pink salt, and a lil' garlic powder. So yum!