Root veggies are delicious baked

For most Four Corners farmers, summer is the busiest time, harvesting salad greens and spinach, sweet peas and peaches. But for local farmer Mike Nolan, right now is his pressure-packed moment.

Nolan runs Mountain Roots Produce in Hesperus, where he specializes in fall vegetables. And they’re all coming in right now. Amazingly sweet beets (I prepared the best cold borscht I’ve ever made with them), crunchy carrots, tangy turnips, and a household favorite, Brussels sprouts are all on hand for the new season.

“It’s go time,” Nolan said of the rush to harvest his summer’s hard work before a hard freeze changes the plants’ time clock. “I’m worried about getting everything out of the ground before it turns real cold.”

What to do with all that delicious fall produce? Nolan suggests a simple root bake.

Cube the vegetables of your choice – he likes carrots, beets, garlic and rutabaga, but you can use whatever you like – toss them with 2-3 tablespoons of olive oil and salt and pepper to taste. Then spread them in a single layer on a baking sheet and bake in a 450 F oven for 30-45 minutes until tender.

It’s not just delicious and healthy, it’s a great way to enjoy fall’s flavors.