Happy Sunday, everyone. It’s a breezy, warm early-autumn day here in Madison, one that makes me want to do nothing more than sit on my bed with my puppy, reading a book while the early afternoon sunlight streams in around me. Laboring in the kitchen to prepare an elaborate lunch didn’t appeal to me at all today, so I kept it simple.

Colorful veggies.

I chopped up some root vegetables (two golden beets, one scarlet turnip, one large carrot, and one Yukon gold potato) and drizzled them with some olive oil, maple syrup, powdered ginger, and a sprinkle of salt. I roasted them for a good 35 minutes until they were tender and the maple syrup had caramelized a bit. Then, I enjoyed a humble, tasty, little-effort lunch.

Maplelicious.

The maple syrup and ginger provided just a hint of sweetness, but the veggies held their own. The creamy, neutral-flavored potatoes contrasted nicely with the slightly tangy turnips, while the beets and carrots provided a sweet counterpoint. And the entire meal was beautifully colored and cheery.

I wasn’t the only one who enjoyed my lunch, however. While I was out of the room, Moria snuck in to lick the bowl clean.

Cleaning my dishes?

Unluckily for her, I’d already finished the veggies, so all she got was the leftover sweet, maple glaze. On second thought, maybe that was lucky for her. :)

What did you eat for lunch today? What’s your favorite method for roasting veggies?