Roasting is one of our favorite ways to bring out the tasty flavors of locally sourced vegetables. Rich, earthy and sweet, this bundle brings together the bestseasonal root vegetables (like potatoes, beets, carrots, parsnips, turnips and sweet potatoes), squash (like winter squash and zucchini), alliums (like garlic, onions and leeks), brassicas (like cauliflower and Brussels sprouts), and nightshades (like bell peppers and eggplant).

We love to use roasted vegetables in a variety of ways. They are delicious tossed with cooked pasta and homemade sauce, or they can make a flavorful and nutrient dense pizza topping. They also make a fantastic side dish, served with roasted chicken or grilled fish. Youll get a different mix of 5-7 different varieties of produce in each bundle (6-7 items total), depending on what's available at the farmers market.

This is enough to satisfy a household of 1-2 people, at least in terms of their vegetable requirements for the week. Roasting veggies is simple. When youre ready to eat them, scrub under cool, running water. Remove peels as desired, and any cores or stems before giving everything a quick chop.

Toss cut vegetables with a tablespoon or two of olive oil to coat lightly, and add some of your favorite chopped herbs (optional) as well as a dash of salt and pepper. Roast in a 425?F oven for about 20 minutes or until fork tender. This bundle is great for grilling, too! Remember to cut firm root vegetables into smaller pieces than other items like peppers, since they tend to cook more quickly. All vegetables and herbs are sourced directly from local farms.