It’s officially fall and I’ve been utilizing fall produce such as squash, root vegetables, apples, and pumpkins galore as much as I can. Today, I want to focus on sharing some overlooked fall vegetables, root veggies.
Some root vegetables that most of us are very familiar with are white and sweet potatoes, beets, and parsnips. There are many more varieties of root vegetables to give a try this fall season including: parsnips, turnips, kohlrabi, and celery root. All root vegetables remind me of mushrooms in the way that they absorb flavors and have a subtle earthy flavor making them great to incorporate into soups, stews, mashes (i.e. cooking them and mashing them into a “mashed potato”), or using as a topping on salad (my favorite way!).
These root vegetables have a variety of nutrients; all contain fiber, carbohydrates, and nutrients like potassium, manganese, folate, vitamin A, vitamin C, and copper. Not to mention, root vegetables are incredibly easy to incorporate into your diet.
Now that you know a bit more about the nutrition behind these root veggies, here is my favorite yet the easiest recipe to make using root veggies that highlight their flavors and textures.
Root Veggie Roast
- 3 parsnips, diced
- 4 large beets, diced
- 1 large celery root, diced
- 4 large turnips, diced
- 2 medium sweet potatoes, diced
- 3 kohlrabi, diced (stems removed)
- 2-3 tablespoons olive oil
- 1 teaspoon sea salt, adjust to taste
- Fresh ground black pepper, adjust to taste
Preheat oven to 400 degrees F, line a baking sheet with olive oil. Place diced vegetables on the baking sheet and gently toss with hands until olive oil has coated all the vegetables. Bake for 40 minutes, checking at 20 minutes and stirring. Continue baking until tender (fork tender). Enjoy!
I hope you all enjoy this recipe and I challenge you all to try at least one new root vegetable you haven’t before!
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Do you cook with root vegetables? If so, how do you like to prepare them? Share your recipe in the comments or tag us on Instagram.
McKel Hill, MS, RD, LDN is an internationally known dietitian/nutritionist and the creator of Nutrition Stripped, a plant-centric whole foods lifestyle and blog. McKel shares nourishing and delicious recipes weekly while inspiring her readers to take their health to the next level. McKel coaches privately with women all over the world bringing them to optimal wellness with her nutrition lifestyle protocol, support, and expertise.