I love roasted vegetables. That’s pretty much the only way I eat them, now, other than raw. Today, I roasted purple potatoes (with onion and rosemary), red beets, and sweet potatoes. I roast everything, except brussel sprouts, at 400 degrees, until they have begun to crisp. I make big batches and then reheat them to eat for breakfast, with eggs, or added to my caesar salads. My favorite roasted vegetable is fennel, but I usually can’t help but eat the entire pan as soon as it comes out of the oven.
Shirt, Salt Valley (consignment). Tunic, Wet Seal (thrifted). Leggings, Lemon. Boots, Mix No. 6. Bag, El Paso Saddleblanket Co.
Like my outfits, the more colorful the roasted vegetables, the better!