Now that it's summer, so many local vegetables are coming into season! Farmers markets, food co-ops, and natural food stores are full of local produce, from blueberries to asparagus to turnips. In this recipe, I prioritized local turnip and rutabaga, mixing them with a little bit of not-so-local sweet potato. I paired the root veggies with roasted local asparagus, sauteed turnips greens, and Northwest wild salmon for a mostly local and seasonal feast!
Dried rosemary, thyme, oregano, garlic powder, and onion powder to taste
Salt and pepper to taste
1 carton of vegetable broth
Preheat the oven to 450°F.
Chop the root vegetables into squares, and arrange them in a deep baking dish.
Sprinkle the veggies liberally with the herbs, spices, and salt and pepper.
Pour the broth over until the vegetables are about halfway covered in liquid.
Cook covered for 2 hours, taking the cover off when you have 10 minutes left so the veggies can brown a little.
Let cool and enjoy!