Roasted Roots

The holidays are over and I am enjoying getting back into a bit of a routine again. I love making “special” meals, but maybe even more so I enjoy preparing fresh vegetables in simple ways. Unlike most of the country, it is peak veggie season here in Florida and I am getting beautiful produce from my local, organic farmer. So today I just started grabbing veggies out of the fridge and this is what I ended up with.

This dish served as a main course lunch for my family, but it could also be served as part of a brunch spread or as a side dish. I love the colors, the freshness, and the earthiness of this dish and it is so just so easy to make. Feel free to use whatever you have on hand- I think most root veggies would work just fine. And as for the herbs, I used dill, cilantro, and mint, but these can be altered to suit what you have as well.

For topping, I used some fresh Florida avocado from the farm, but a dollop of sour cream, creme friache, or a drizzle of tahini would be great too. Enjoy!