Maybe it’s because I was lazy (or am).
Maybe it’s because I really like the rustic feeling and look of root veggies.
Maybe it’s because of some other reason –

I don’t know.
Regardless of the lack of effort of beautifying, chopping, and “airbrushing,” these Rustic Roasted Root Vegetables taste amazing.

I adore roasted veggies. I mean ADORE. I’d eat them all.day.long, if digestion allowed.
And, root veggies, in particular, with their earthy, grounded goodness certainly make my heart sing.

YUM!

I harvested these back in the beginning of October, just after the first freeze of the season, just before pulling up all of my little garden plot to “hibernate” for winter.

I immediately came home, washed, rinsed, and roasted.

The result was astounding, of course.

With just a touch of butter and honey, plenty of sea salt and pepper, and a bountiful harvest of home-grown, fresh-out-of-the-dirt beets and carrots (and one rogue turnip), I went to bed a happy cooking camper.

Rustic Roasted Root Vegetables

Rustic Roasted Root Vegetables

2 Tbs. Kerrygold butter
2 Tbs. raw honey
sea salt and pepper
2 cups fresh beets, cleaned and roughly chopped
2 cups fresh carrots, cleaned and roughly chopped

Preheat the oven to 400 degrees.

Toss the veggies with the butter, honey, and seasoning.

Transfer to a square baking dish and roast, covered with foil, for about 45 minutes, until soft.

Eat. EAT. EAT!!!! YUM!