Roasted Veggie Sticks

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.

2 tablespoons sesame oil, divided
1 small butternut squash
6 medium carrots
1 teaspoon salt, divided
2 medium zucchini
1 large red onion
1/4 teaspoon pepper

Preheat oven to 425°F. Peel squash and remove pulp and seeds. Slice squash and carrots into pencil-size fries and place in a large bowl. Toss with 1 tablespoon oil and 1/2 teaspoon salt. Place on two parchment lined, rimmed baking sheet. Roast 15 minutes.

While squash and carrots are roasting, cut zucchini into pencil-size fries and onion into wedges. Place into bowl and toss with remaining oil, salt and pepper. Add vegetables to squash and carrots. Continue roasting an additional 15 to 20 minutes until all the vegetables are tender. Remove from oven and let sit on top of stove 5 minutes before serving.

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Roasted Veggie Sticks