Roasting Vegetables

Alex roasted these potato using the
Sooke Spruce Salt and oregano.

Hum to the citrus taste in the salt.

The appliances that are on the counter are the ones that are used the most.

The bread making machine is in storage.

The vegetable juicer is prominent on the counter.

Alex is the one who likes to run carrots through it, or as he did today, beets to produce a beautiful red drink.

He also roasts vegetables, although he always says that much of the nutritive value is gone in the roasting and he wants all of us to be healthy and drink his juice.

Healthy or not, it is fun to have the winter vegetables roasted on a pan. Tonight there were Asian yams, regular yams, purple potatoes, onions and garlic on the roasting pan. Rebecca and I love getting the parchment paper down on the pans for easy clean up. We eat a lot of vegetables for a family who really aren’t vegetarians. Alex likes the chemistry of food. He alerts us to all kinds of potential for nutritive value of raw vegetables, which information I have to say I have side-lined all of my life.

Arta