Roasted Root Vegetables
Oh, the joys of winter. I love the colder months because I get to wear layers, wrap Christmas gifts, make pecan cream cake, drink hot chocolate in abundance, and enjoy root vegetables! Yes, you can get root vegetables like parsnips, sweet potatoes, carrots, beets, rutabaga and turnips almost year round, but November to February seems like the best time to enjoy root veggies in abundance and in many ways from oven roasted to creamy soups to hearty stews.
Root Vegetables Are Good For You
The best part about eating root vegetables is that they’re really good for you, especially when you have them raw in salads and smoothies. They include vitamins A, B, C, antioxidants and iron. They also include complex carbohydrates and fiber that makes you feel fuller quicker, which is why root vegetables are a popular food for men and women who are on a weight loss and fitness plan.
Where To Buy
I try to buy locally at farmer’s markets and special sections of supermarkets where local produce is sold. However, I often find great looking produce at Trader Joe’s and Lowe’s Foods. Today, I picked up a few root vegetables from the low-cost organic foods store, Trader Joe’s. The prices were great — colorful organic carrots ($1.79 for a bag of 9) , parsnips ($2.49 for a bag of about 5), and fresh rosemary and thyme ($1.59/package).