I know you might not want to hear it, but fall is slowly poking its beautiful head around the corner. Fall happens to be my favorite season, not only for the beautiful colors and crispness in the air, but also for the delicious fall foods that come along with it.

Root vegetables fall into that category, and I love them at all times of the year. They dress up a salad, making it beautiful and tasty, and they are perfect served alongside fish or some other main dish.

Here is a recipe for roasted beets, carrots and sweet potatoes:

1 large sweet potato or yam, skins on, cubed 1/2 inch x 1/2 inch
2 medium sized beats, peeled and cubed 1/4 inch x 1/4 inch
2 medium sized carrots, peeled and sliced 1/2 inch thick
1/2 tsp ground coriander
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground black pepper
1 tsp kosher or sea salt
2 tbsp extra virgin olive oil (EVOO)

1. Spread the vegetables out along a baking sheet. Season with spices and EVOO. Toss with your hands until all the veggies are coated.

2. Spread the veggies back out on the pan. Bake at 375F for 30 minutes, or until tender.

3. Serve hot, or cool in the fridge and add to your next salad!

Enjoy!