The harvest has been delicious this year! From left to right : green and red pepper(red pepper is just a green one left on the stem until it changes color) parsnip, onion, potato, butternut squash . To prepare, cut up and toss in olive oil. Season with sea salt and pepper. Roast at 450 for 30 min or until potatoes are tender. At about 20 minutes of baking I added beet greens tossed in olive oil to the mix.
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