As the weather begins to cool off in New England, the growing season for many local fruits and vegetables winds down. However, there is still a variety of local produce available at farmers markets during the fall and winter. Most of the local vegetables that reach their peak in New England during the colder months are root vegetables. These are vegetables that come from the edible roots of plants. Root vegetables include carrots, potatoes, onions, beets, parsnips, turnips, kohlrabi, rutabaga and sweet potatoes.
Root vegetables have a variety of nutrients. They are high in antioxidants, fiber, potassium and vitamins A and C, and are low in calories. They are available in a rainbow of colors, with each bright color giving our bodies different nutrients.
Root vegetables are likely something you grew up eating, and they are commonly served boiled. However, oven roasting is one of the easiest (and by far most delicious!) ways to enjoy root vegetables. All you will need is a sheet pan, your favorite root vegetables, canola or olive oil, salt, pepper and any other of your favorite herbs (rosemary goes well with root vegetables!).
Easy and Delicious Roasted Root Vegetables
Ingredients: A variety of root vegetables of your choice.
- Preheat your oven to 400 degrees F.
- Line a rimmed sheet pan with tin foil and spray with non-stick cooking spray.
- Wash 5-6 root vegetables under cool running water.
- Peel the skins off with a vegetable peeler (potato skins can be left on, if desired).
- Chop the vegetables into 1-inch cubes and place in a large mixing bowl.
- Lightly drizzle the vegetables in oil, such as canola oil or olive oil, season with salt and pepper to taste and add your favorite herbs. Toss gently to coat.
- Spread in a single layer on your prepared baking sheet.
- Cook for 30-45 minutes, until easily pierced with a fork.
These can be stored covered in the refrigerator for up to three to four days. Try serving as a side dish, salad topper or as a delicious addition to homemade soup.