OK, lets just get this out of the way…not all vegetables grow above ground. I know, you are shocked! Really though, it’s true. Carrots, Potatoes, Beets, Sweet Potatoes, Onions, Parsnips, and many others are roots…yup, and you eat them! Beware of the dirt…it’s dirty…and your food comes from there…ooooooo…it’s like a Halloween nightmare!!!
Ok, seriously though, this stuff is delicious and you should try them. I promise it’s not scary! There are many ways to cook them, but my favorite is to roast them because they get just soft enough on the inside, but not mushy. I also leave all of the skins on because they hold valuable nutrients, and there is really no point in removing them if you are buying chemical free and you rinse the dirt off.
This is probably a good time to give you my beet disclaimer: Beets are sweet and delicious and totally worth it, but be careful because they are red and they will stain everything, including clothes, cutting boards, your other ingredients, and your skin, so rinse your hands often when you are chopping them, or you will be pink! Also, don’t freak out the day after you eat them…what goes in pink comes out pink…you are not having a medical emergency and doctors WILL laugh at you if you make an appointment for beet pee!
Here is a basic recipe to get you started, but you can experiment with other seasonings and vegetables and see what you like. There will be many more recipes to come as we are entering the fall/winter market season!
Roasted Root Vegetables & Brussels Sprouts
- 1-2 large beets
- 1 sweet potato
- 2 large carrots
- 12 brussels sprouts cut in half (not a root vegetable, but delicious, no matter what the other kids tell you!)
- Olive oil
- 1/2 Tbs Italian seasoning
- 1/8 tsp ground clove
- ground black pepper
- Pre-heat your oven to 350 degrees
- Cube your vegetables to your liking, but keep them all about the same size so that they cook evenly. I usually just cut the brussels sprouts in half.
- Toss the veggies with enough olive oil to lightly coat them and then toss in your herbs and spices.
- Spread the veggies out on a single layer on a cookie sheet and cook for about 20 mins at 350 degrees.
- Depending on the thickness they may need a little more time, but toss them again and try one so you don’t over cook. They should be soft on the inside but still hold their form and not be mushy.