Eatwell Farmhouse Kitchen

It is always hard to do a recipe when there is an option of three items that will go into the box.  Fortunately these three have somewhat similar flavors and all are delicious roasted with leeks and carrots.  

Preheat the oven to 375 F.  No matter which of the three you have, cut it apart into small floret size. Wash 1 or 2 leeks, really well, and chop into about 1/2” pieces (you can include a bit of the green if you like).  Dice a few carrots.  Keep the dice on the bigger size, if they are too small they will cook much faster than the rest of the veg.  Finely chop about 1 TB Parsley.  Put everything into a mixing bowl and toss with a good amount of olive oil, (walnut or hazelnut oil would be really delicious) a good sprinkling of salt (Eatwell Smoked Chili is really yummy on these roasted veggies) and mix really well.  Spread out on to a baking sheet, then cover with aluminum foil.  Bake for 30 minutes.  Remove the foil, and with a long spoon toss the vegetables around and bake for another 30 to 40 minutes.