This tasty now-staple in our house was given to us by Sonya Harms of Harms Vegetable Farm and Sugar House on our weekly CSA Newsletter as a recipe options for all of the root vegetables that we were getting in our weekly veg box.  Now, we make it every chance we get and it’s great to have on hand for a snack, a side, or (as we’ve come to know it) what’s for dinner on a cold October evening.  The beets even give everything this warm reddish color!


  • 1 kohlrabi, peeled and chopped
  • 3 large beets, washed and sliced
  • 5 potatoes, peeled (or just washed) and chopped
  • 5 chubby carrots, peeled (or just washed) and chopped
  • 2 sweet potatoes
  • 1 medium onion, sliced
  • drizzle of organic cold pressed olive oil
  • sprinkle of cinnamon

Directions:  Wash, peel, and slice all roots as desired.  Drizzle on oil and mix so roots are coated.  Sprinkle some cinnamon on for a nice fall feeling and pop in 350 degree oven in a covered casserole dish or pan with aluminum foil covering for 45 minutes.  Make sure the roots are tender enough for your liking and then I like to take off the cover and broil for 5-10 minutes until crispy.  Your house will smell amazing and your mouth will say “thank you!”  Enjoy with family and friends!

Yields about 6 healthy servings


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