Love for Local: Wintertime Roasted Root Vegetable Recipe

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Typically in Minnesota, we think of summertime being the months of farmer’s markets, gardening and freshly plucked produce. Surprisingly there are a lot of wonderful produce options during the winter months that, I hate to admit, but I’ve looked past for years.

Recently I took a closer look at the produce section of my local co-op and found that not only was there a wide variety of root veggies to pick from, many were grown in MN and WI! I quickly gathered a basket of mysterious looking veggies and went home to experiment.

I decided the easiest way to sample all of the veggies at one time would be to roast them. Roasted veggies make a great snack and are a fantastic side dish to almost any meal. It turns out the assortment of veggies I collected included: yellow and orange carrots, parsnips, rutabaga, celery root (celeriac),  beauty heart radish (watermelon radish) and turnips.

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I became completely enamored with the radish. Who knew such a vibrant color would be hiding inside? The flavor of it was similar to a regular red radish, but with less of a punch. The celery root had a faint flavor of celery, but a texture more similar to a potato. Shockingly, the roasted rutabagas were my favorite veggie of all.

These commonly overlooked root vegetables are not only versatile but offer a gauntlet of nutritional benefits to your health. Many are rich in vitamin C (antioxidant) and phosphorus, which is important for the health of your bones. They are also high in fiber and low in calories!

How to Roast Root Vegetables

  • Preheat oven to 400°F
  • Clean all veggies (cut skin off of the celery root, peel carrots and parsnips, cut ends off of radishes and parsnips) and rough chop them into fork-friendly sized chunks

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  • Line a baking sheet with parchment paper
This looks more like a platter of fruit than a platter of vegetables, doesn't it? Stunning!

This looks more like a platter of fruit than a platter of vegetables, doesn’t it? Stunning!

  • Toss veggies in 2-3 tablespoons of olive oil (or other high heat oil of choice)
  • Once evenly coat veggies with oil, sprinkle seasonings of choice over veggies and mix well. I used garlic powder and Montreal steak seasoning but salt and pepper would work just as well.
  • Spread veggies out into one layer.
  • Roast veggies until tender, which is about 30 mins. Cook longer as needed.
  • DEVOUR. 🙂

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All products used in this post were generously provided by Lakewinds Food Co-op.

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3 Comments (+add yours?)

  1. bonnie
    Feb 09, 2016 @ 14:49:14

    Looks delishious!

    Reply

  2. The EcoFeminist
    Feb 09, 2016 @ 22:07:44

    We love that too – our faves are sweet potatoes, parsnips and carrots, then either roast them with honey & herbs, or balsamic vinegar. YUM 🙂

    Reply

  3. Trackback: Beautifully Fermented Watermelon Radishes: How to Ferment Radish Pickles | MinnesotaFromScratch

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