Cozying Up to the New Year

  

As the new year rolls around, I try to make an effort to atone for my holiday sins by eating healthy and eating cheap.  The farmer’s market has slim pickings right now, although I managed to get a good haul (and hauled it back) from the Santa Monica farmer’s market – two kinds of beets, little potatoes, parsnips, and purple carrots.  The beets had noticeably fresh tops which inspired me to cook them in garlic, red pepper flakes, and olive oil, maximizing my purchase.  The rest made for beautifully roast vegetables a la Alice Waters.  Over couscous, it makes for a light and fortifying meal.  New Year’s asceticism isn’t so bad after all.

Roasted Root Vegetables

-preheat oven to 400 degrees

-cup up a mix of beets, potatoes, parsnips, carrots, etc. into similar sized 1/2″ pieces to make about 4 cups

-place in a large mixing bowl, sprinkle with 1/2t salt and 1/4 cup olive oil, toss to coat well

-place in a single layer on a roasting pan, roast for 25 minutes, stirring occasionally, vegetables are ready when tender with golden brown spots

-optional, mince 2 garlic cloves and toss with hot vegetables immediately out of the oven

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