Getting to the Root of Some Tasty Vegetables!
Terri Mendoza, WIC NutritionistAsk Mass WIC
Fall is in full bloom with its wide selection of root vegetables available to our families! The truth is…these veggies that grow and sprout out of the dirt can be a little intimidating to some of us. They have a thicker skin, longer stems and more leaves compared to other vegetables. Despite their look, root vegetables have many health benefits since they soak up lots of nutrients from the soil they grow in. Many are high in vitamin C, which helps to boost your immunity. This week, why not try a new vegetable you and your family haven’t eaten before?
The kids can help with washing and drying the vegetables. Once you (or another adult) have diced the vegetables, have the kids help you arrange them on a baking pan to roast in the oven. Toss the vegetables in olive oil and herbs such as rosemary and thyme. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour at 425 degrees F.
The cooler weather makes us crave more hearty meals and root vegetables are perfect for stews, soups, or roasted on the side to go with any meal. Carrots and potatoes are commonly eaten root vegetables. Have you tried parsnips or turnips? Mix them to make a medley and bake them all together.
Earthy vegetables are what we need as the seasons change and it’s time to fight off colds and other illnesses! What new root vegetable do you plan to try this season?