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As a college student I definitely eat fewer vegetables than I should. An easy way to combat this habit is to cook vegetables in a way that makes them a bit more exciting than your average green salad. This week, I went down to the Bellingham Farmers Market and picked up a variety of summer vegetables: golden potatoes, asparagus and beets. I decided to roast all the veggies in the oven after coating them in olive oil and my choice of seasonings. I like to roast because I don’t have to watch and tend to vegetables, which frees me up to cook my main dish. Ingredients: 4 medium-sized golden potatoes 1 bunch of medium-sized beets 1 bunch of asparagus (about ½ a pound) 2 tablespoons of olive oil ½ teaspoon of salt ½ teaspoon of oregano 1 teaspoon of basil 1 teaspoon of sage Directions:

  1. Preheat oven to 400 degrees.
  2. Cover a 9 inch by 13 inch glass baking pan with olive oil.
  3. Cut potatoes into fourths and place in the baking pan. Coat the potato wedges with seasoning and olive oil, put in the oven.
  4. Cut the tops off of the beets and rise them under cold water to remove any excess dirt.
  5. Cover a piece of tin foil, about 10 inches long, with olive oil and place the beets on it. Like the potatoes, coat the beets with olive oil and seasoning.
  6. Then fold the foil over the beets to fully cover them.
  7. Once the potatoes have been baking for about 15 minutes add the beets in the oven as well. I recommend placing them on a baking sheet instead of putting the tin foil package directing on the oven grate.
  8. Repeat the same process you did with the beets with the asparagus.
  9. After the beets have been in the oven for about 10 minutes, add the tin foil-wrapped asparagus to the same baking sheet.
  10. Cook all three vegetables for another 15 minutes. The beets and asparagus should be tender and the potatoes should be golden brown.

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