During fall, root vegetables and extra virgin olive oil are a natural match. Simple. Flavorful. Easy to prepare. Just toss the root veggies - sweet potatoes, parsnips, carrots, beets - with extra virgin olive oil and oven-roast until nicely caramelized. Done!  (Click here to see the recipe.) The root vegetable recipe here appears in Colorado Classique: A Collection of Fresh Recipes from the Rockies (Junior League of Denver, Wimmer Cookbooks, 2009).The veggies are cut on the diagonal into 1 ½-inch chunks. They're spread on a baking dish  with garlic and rosemary sprigs, tossed with olive oil, and roasted in a 400 degree Fahrenheit oven until tender and golden brown. (Click here to see the recipe.)I'd roast the veggies with our Everyday Fresh oil and give them a finishing drizzle of our Arbosana oil to provide a layer of herbaceous and green fruit flavor.Bon appétit,California Olive Ranch Master Miller Bob Singletary