Autumn Roast Fest

With the Farmers Market season ending, I am preemptively stocking up–making my lunch a ton of roasted autumn vegetables.  Because these starchy roots need nothing but some oil, salt and pepper.  First, rainbow carrots and their slew of phytonutrients: purple, yellow and orange phytonutrients.

Though Candy Cane beets (or Chioggia beets) are pretty, they are less earthy than red.  And I love the earthiness of beets.  In fact (weird admission), I always leave a little dirt on them while rinsing so I can… taste the Earth… and its minerals.  

A hole in the heart

Pretty

I decided on roasting a whole Romanesco cauliflower, because–pretty. Again. You can go ahead and pretend pretty doesn’t count, like you’re all deep, but it counts.  Ok, in the cast iron skillet, you pretty thing.  Did I mention more beets?

Coated with some spice and in you go. 

Ready for devouring.  Thank you for the bounty, Autumn.