Roasted winter vegies with a twist - NaBloPoMo #9

Take a selection of fresh winter root vegetables, such as sweet potato, carrots, potatoes, yacon, turnips and red onion, and cut them up roughly into similar sized chunks.

Drizzle with a good olive oil, season and roast in a moderate oven for 30 minutes.

Allow to cool slightly, then add a block of crumbled feta cheese and a couple of good handfuls of rocket (arugula). Drizzle with a dressing made from 1 tablespoon balsamic vinegar mixed with 1 tablespoon of brown sugar. Mix lightly, enjoy the heavenly aroma, and then eat.

Divine.

Now - if you don't already have a vegie garden - imagine just how good it is to have freshly picked your own, pesticide-free vegies for this dish only half an hour before dinner ;-)

Oh yeah, baby.