The Lexingtonienne

October21st

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Yesterday I mentioned my aversion to the color orange.

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To be more specific, I do not like orange ON me.

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But I am kind of partial to eating orange foods.

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I’m into oranges and clementines. Peaches are kind of orangish. I like those too. And I really like dried apricots (but you do not want to be around me after I’ve eaten them).

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I love cantaloupe in the summertime when it’s in season and really good. Hubba Bubba and I ate lots of fresh cantaloupe this year.

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I like pumpkin in the fall. (You know, baked into something sugary with all the right spices.)

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And all throughout the colder months, I really love root vegetables. Sweet potatoes, carrots, butternut squash. Below is the easiest way ever to prepare and enjoy them. And believe it or not coming from me, this one’s actually good for you.

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Happy Fall, y’all. :)

ROASTED ROOT VEGETABLES
1 butternut squash
1 turnip (Or more if you love them. I do, but my hubs does not.)
1 lb carrots
3 Tbsp (approx) olive or canola oil
Fresh chopped flat-leaf or dried parsley to taste
Salt & pepper to taste

You can also use parsnips, potatoes, sweet potatoes… whatever you like. And the amounts don’t have to be exact. It’s very “whatever.” I do, however, recommend making lots, as you can do fun things with the leftovers. Stay tuned on that.

Preheat oven to 425. Peel and cut vegetables into bite-size cubes (see photos above if the butternut squash seems intimidating). Toss in a bowl with oil, parsley, salt and pepper. Spread onto a rimmed baking sheet lined with foil in a single layer; you may need more than one baking sheet.

Bake for 20 minutes. Use a large spatula to turn the veggies, then return to the oven for another 20 minutes or until veggies are tender and beginning to caramelize.

Now if only I could get into eating leafy greens…

Get your beta-carotenes on,
Hannah

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