I love rooted roasted vegetables in the fall which then leads into enjoying them for the winter. Usually when I make them I tend to use the roasted vegetables as side dishes, as a staple, I tend to use carrots, parsnips and brussle sprouts which I think is a pretty good combination. Recently I had a follower, Jim, send me their favorite recipe for roasted vegetables for the winter, it included beets and bok choy. I had never roasted bok choy so I thought this could be an interesting recipe to experiment with and it would allow me to explore something new, I’m glad I did. I do make an amazing beet salad, where the beets are roasted in the oven and I love that recipe so when I had seen that this recipe had beets I thought why not try it.
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