Love for Local: Wintertime Roasted Root Vegetable Recipe


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.


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


  • 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. 🙂




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

Organic Eggs Baked In Avocado w/ Cajun Seasoning

We love avocados in our family! We eat them almost every day, so when my mother-in-law sent over this recipe this morning, we had to give it a try. I did change a few things so here is how we made our brunch.


  • 1 avocado, cut in half and seed removed
  • 2 eggs
  • Sea salt & pepper or other preferable seasonings (I used a family-made Cajun seasoning mix).
  • Oil for lightly greasing the baking dish

Wash the outside of the avocado, cut it in half and remove the seed.  Lightly grease the baking dish you will be using to aid in easy removal of any egg-overflow.

Baked Avocado with Eggs -

Many of the recipes I have seen say to scoop out the avocado to make room for the egg, but I just cracked the egg and let the white overflow into the baking dish.

Baked Avocado with Eggs  -

Use a small dish so the avocado can rest against the sides to help from tipping over.

Baked Avocado with Eggs

I sprinkled some homemade Cajun seasoning and sea salt over the halves but season however you like.

Baked Avocado with Eggs-

Bake for 15-20 minutes at 425°F. 20 minutes will give you an over-hard egg yolk, which is how I like mine.

They can be served with or without the shell. The shells fall off effortlessly after baking.

Tip: The warm avocado spreads beautifully over the toast and tastes great too!


Take care, Stephanie

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