At Farm Girl Fresh we love sharing recipes that include a variety of vegetables all in one dish. This Roasted Veggie Sticks recipe includes a rich source of beta-carotene, B-complex vitamins, vitamin E, zinc, magnesium and fiber. And for you moms and dads, we cut the vegetables into pencil-size fries to entice the little ones to enjoy them like the infamous French fries they like.
Last week, our CSA (Community Supported Agriculture) box included some beautiful, bright orange carrots all uniform in size and shape. This perfection struck me. As a gardener, I sometimes end up with carrots twisted like pretzels around each other, or, carrots with 2 to 3 roots shooting off one carrot (this gardener should have probably thinned her carrots – oops). While these carrots are good to eat, they are tough to clean and even tougher to peel. If your carrots are organically grown, eat the peels and all.
You can enjoy eating these roasted veggie sticks all winter long by properly storing your root vegetables after harvest. Check out page 87 in our book, Eating Pure in a Processed Foods World®, for information on harvesting and storing your carrots for an extended period of time.