Over the weekend, I was looking for an outing to go on, which would get me out of the house, give me a little exercise, but also not be too challenging on my hamstring. We have never been to the Baltimore Farmer’s Market and Bazar, and we have been missing a lot. What a wonderful market. There was literally anything we could have wanted. Fresh fruit, veggies, flowers, produce, eggs, seafood, milk, honey, and then food trucks and other vendors.
The wonderful thing about farmer’s markets is that you know the things you are getting are fresh from the farm, the field, the ocean, etc. Most prices rival those of the grocery store, but are often cheaper. The one place where prices were higher was the meat and eggs. I like to support local, plus I prefer meat and eggs where the chickens can be pastured. This means they live in an area, or pasture, where they have the free range to roam around the pasture. So in that case, paying a bit higher price is alright, at least with me. If you’re in Baltimore you should definitely stop by, and a bonus, the Charm City Circulator can get you almost there. Just take the purple route. If you need to drive, the parking lot adjacent to the market is free.
I know you’re thinking, beets, carrots and potatoes are root vegetables and typically a winter recipe. Yes, they are, but in this case, the beets, carrots and potatoes looked fantastic at the farmers market. Being on crutches, it’s kind of hard to cook. So, just chopping and placing in the oven is pretty simple. So save this till winter if you’d like to, but it’s pretty delicious. I also skipped a step on my feet (or foot) by not peeling the veggies. This was a first, but actually worked.
Roasted Beets, Carrots and Potatoes: 8 side dish servings
- 1 bunch of beets, washed and chopped
- 1 bunch of carrots, washed and chopped
- 4 medium potatoes washed and chopped
- 1 red onion, peeled and chopped
- Olive oil
- Salt, pepper, thyme and garlic powder
- Heat oven to 400 degrees
- Wash veggies, but don’t bother peeling them (except the onion), lets save some time and energy.
- Chop veggies into 1-2 inch pieces
- Spread veggies onto a cookie pan, and sprinkle with olive oil and spices. Mix gently
- Cook for 30-45, stirring occasionally until veggies are tender but not mushy
- 30g carbohydrate
- 7g fat
- 4g protein
- 5g fiber