Fall is here.  Time to get out the sweaters and jackets.  It’s also time for something warm and hearty to eat.  I’ve been roasting vegetables.  Here’s a simple marinade to try, and a few variations:

Basic Marinade:

Oil and salt

1/4 cup oil (grapeseed for high heat, olive or sesame for flavor)

1 teaspooon salt

Optional seasonings:

2 Tablespoons of balsamic vinegar (or lemon juice)

1 clove smashed garlic

The smashed garlic can be used to stir the salt into

the marinade, mixing the ingredients.

Preheat the oven to 350 degrees F

Wash the vegetables carefully and toss them in the marinade.  For organic carrots (pictured above right) and marble sized potatoes I wash with a brush and leave the skins on.  Beets, parsnips and butternut squash are peeled and sliced.

Place on a cookie sheet and bake for 30 minutes.

Flip the slices and continue baking until tender  (15-30 minutes more, depending on the thickness of your vegetables.)