Roasted Vegetables Everyday Pleasures

Friends Drift Inn Farm – Recipes

Potatoes and Carrots take on a more complex flavor when roasted

Rustic Root Vegetables Pure and Simple

Since Iā€™m literally roasting with hot flashes today, I thought I would share our favorite way to serve winter root crops like potatoes and carrots. We like these any day, but of course it’s Meatless Monday so today is a great day to grab some taters we grew at Friends Drift Inn Farm and head for the kitchen.

Potatoes grown at Friends Drift Inn Farm

Roasted vegetables take on a depth of flavor. With a bit of caramelization, vegetables have a mealy texture that is especially pleasing when served with corn bread and pinto beans.

A no fuss recipe, line the baking sheet with foil, there is little or no clean-up.

Sometimes, we warm Boiled Dressing and pour over vegetables as they are plated. It gives them an acid zing, tempered with mellow egg goodness.


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More Root Vegetable and Side Dish Recipes
Side Dishes
Vegetarian Recipes
Root Vegetables

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.