Yep -- we've definitely turned a corner here in New England. The leaves are beginning to change ever so slightly, the air is crisp, and the acorns are dropping like flies -- pelting cars below with an unmistakable thud.
How am I ringing in the first days of fall? With root vegetables.
Lots of 'em.
I snapped up a bag of parsnips for about $2.50 the other day, sliced them into thin strips, drizzled them with avocado oil ( I like this one by Chosen Foods), and popped them into the oven for 20 minutes at 375 degrees.
My daughter and I dipped these little ditties into a bit of light sweet n' sour poppyseed dressing and devoured them.
I've learned you can yum up pretty much any root veggie with a spritz of heart-healthy oil, a smattering of herbs and/or spices, and a very hot oven. Works well with most fall/winter bounty such as squash, Brussels sprouts, cabbage, and beets.
Love and FIF,