Roasted Garden Veggies


I had the house to myself today for the first time in a while. And though I had to spend the majority of it working, the opportunity to wander through the garden looking for lunch gave me a lift. I felt a little bit guilty snagging the first beets and carrots that were ready but I got over it pretty quick.


I’ve always been pretty sure you can roast just about anything and it will be good. I had visions of turning those green beans into crispy bean-fries or something. I tossed them in olive oil and coarse salt but they were terrible. I’ll have to work on that one. Anyone have any ideas? But the beets and carrots are naturals for roasting. All you need are olive oil, coarse salt, pepper and whole sage leaves (which get all crispy, like little sage chips). Roast at 400º for about 20 min or until fork tender. A rainbow on my plate. Yum.


12 thoughts on “Roasted Garden Veggies

  1. Yum! I am surprised the green beans didn’t turn out to your liking, I think they’re great roasted. Maybe in a separate pan so you can take them out earlier, if you didn’t do that this time? What a lovely lunch.

  2. Lisa,
    It’s when I read your posts like these ones where I wished you would move back to NDG… We could share a little community garden… And have coffee at Shaika…. And let the kids play on Sherbrooke Street…
    Le Clown

    • Playing on Sherbrooke St reminds me of the expression “Va jouer en traffique!” You and Sara and the Super Kids would be great to have as neighbours. But alas, we are committed Seattleites now. But the next time I’m in Mtl we can definitely have coffee at Shaika!

      • Lisa,
        Seems like a fair trade… Ok. That made me laugh, even if a tad stretched.
        Le Clown

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