Root vegetables aren’t always the stars of the supermarket produce section, but there are some good reasons to add these underground gems to your family’s mealtime rotation. Root vegetables are full of all kinds of things that are good for us. Most types of root vegetables are rich in antioxidants and many are high in nutrients like vitamin C, vitamin A, B vitamins and/or potassium. They also are a great way to eat seasonally, especially if you live in a cold weather winter climate like I do.
Storage tip: Keep root vegetables in a cool, dry place. About 50 degrees Fahrenheit is ideal. At this temperature, most root vegetables should last for months. This makes it easy to stock up on a few different varieties – and know that you will always have a hearty vegetable on-hand to round out a meal, even if you haven’t had time to go grocery shopping.
Dirty spots and tough skin aside, root vegetables can be prepared in many delicious ways. Roasting with olive oil, salt and pepper produces a simple tasty side dish every time, but there are a ton of other ways to enjoy these underground veggies too. Here are a handful of root vegetable recipes I have my eyes on. Make sure to let me know which ones you try and love.
Baked Sweet Potato Fries | Kath Eats Real Food
These kid-friendly baked sweet potato fries combine the the crispy texture children love with a sweet and salty flavor the whole family will enjoy. Eat them as a dinner side or on top of a salad at lunch.
Baked Rosemary Beet Chips | Minimalist Baker
Bright, colorful beet chips make the perfect crunchy snack. Seasoned with rosemary and baked until crispy, these are a more nutrient-rich alternative to standard potato chips.
Carrot Soup with Carrot Top Pesto | Love & Lemons
Warm up with this carrot soup! I love that the recipe uses the entire carrot (the root and the carrot top) to help reduce food waste.
Smashed Potatoes with Chimichurri Sauce | Delish Knowledge
Want to get kids involved with cooking? These smashed potatoes are the perfect recipe. Let little hands help smash the potatoes after they’re boiled.
Root Vegetable Latkes | Apron Strings
Latkes aren’t just for potatoes. This latke recipe uses beets, yams, celery root and parsnips. It’s the perfect way to try new vegetables or use up leftovers.
Chipotle Parsnip Crisps | Naturally Ella
These parsnip crisps use a vegetable peeler to get that super thin and crunchy texture.
Slow Cooker Root Vegetable Stew | Gimme Some Oven
Slow cooker soups work wonders for cold, busy days. This one is chock full of hearty root vegetables. Prep all the ingredients in the morning and you’ll have a delicious home-cooked meal ready in time for dinner.
Spicy Baked Jicama Fries | Host the Toast
I have long-loved jicama. But never in my life have I tried baking them. These jicama fries get a spicy kick from smoked paprika and cayenne.
What other root vegetable recipes do you love? Share in the comments, below!