Thursday, December 1, 2011

Eating the Colors of Fall

For Thanksgiving this year we skipped the green bean casserole and tried something new.
Roasted root vegetables with fresh herbs.
Beets, parsnips, rutabegas, sweet potato and carrots drizzled with a bit o' olive oil and sprinkled with fresh rosemary and sage.
As you can see, Gabriel couldn't wait to get his hands on them.
They were YUM!
The colors reminded me of this:
Which made me smile.
Because I love fall colors.
Especially when I can eat them.