We got a veggie surprise at work today. One of our reporters went to visit Farmer Lee Jones at the Chef’s Garden in Huron, Ohio. You might have seen him judging Battle Cauliflower on Iron Chef recently. He sent her back with a big bunch of fresh veggies. Carrots, kale, potatoes, Brussel sprouts, kale and more. He was shipping veggies out to Chef Gordon Ramsay today, too.

I picked white carrots, red carrots and fingerling potatoes to take home

I peeled the carrots and then tossed everything in olive oil, salt and dried thyme

Then put them on a a cookie sheet

 

We picked up some chicken thighs on the way home

 

Same treatment. Salt, olive oil and thyme. Roasted at 425 for about 40 minutes and we got supper

 

The potatoes and carrots were so delicious. The carrots weren’t as sweet as the bagged stuff, but more intense carrot flavor and the potatoes were kind of sweet and much less starchy.