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Love for Local: Wintertime Roasted Root Vegetable Recipe

February 9, 2016 by Stephanie 3 Comments

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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.

Filed Under: Organic, Paleo, Recipes Tagged With: beauty heart radish recipe, harmony valley farm, Healthy Recipes, how to cook a watermelon radish, how to cook parsnips, how to roast carrots, how to roast radishes, how to roast root vegetables, how to roast root veggies, how to roast rutabagas, how to roast turnips, how to roast vegetables, how to use root vegetables, lakewinds co-op, lakewinds food co-op, local minnesota produce, locally grown root vegetables, minnesota co-ops, organic winter produce, paleo roasted veggies, what produce items are in season in minnesota, winter produce in minnesota

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Reader Interactions

Comments

  1. bonnie says

    February 9, 2016 at 2:49 pm

    Looks delishious!

    Reply
  2. The EcoFeminist says

    February 9, 2016 at 10:07 pm

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

    Reply

Trackbacks

  1. Beautifully Fermented Watermelon Radishes: How to Ferment Radish Pickles | MinnesotaFromScratch says:
    March 1, 2016 at 10:20 am

    […] I tried roasting the radish with other root veggies and I fell even more in love with my new found friend. I was unsure what to do with the remaining […]

    Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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