Cart Smarts: Your guide to fall root vegetables
My favorite season is right around the corner, which means some of my all-time favorite produce will be filling our grocery stores.
Root vegetables are a hearty fall favorite that are great for roasting, making soups, and seasoning with fall spices such as cinnamon, cloves and nutmeg.
Root vegetables are grown underground and they absorb an immense amount of nutrients from the soil, making them a healthy option. Make sure you pick up some of these root vegetables as you see them in your grocery store.
Rutabaga contains a number of antioxidants and boost immune system due to its vitamin C content. Try mashed rutabagas or dice them up and drizzle maple syrup for a sweet side dish.
Sweet potatoes, also known as yams, contain vitamin A, which is beneficial for healthy skin and vision. Sweet potato fries are popular on restaurant menus, but can easily be made at home by slicing the sweet potatoes and adding olive oil, cayenne pepper, and garlic powder, and salt and pepper.
Celery root, also known as celeriac, has a lot of potassium, which helps regular blood pressure. After you scrub, peel, and trim pockets of the celery root, you can sauté with eggs for breakfast or puree it and pair it with seafood for dinner.
Carrots are high in vitamin A, similar to sweet potatoes. For a fall side dish, bake carrots and season with cinnamon — one of my favorite fall dishes because it is delicious, healthy, and simple.
Parsnips improve heart health due to their soluble fiber content, which reduces LDL cholesterol. Try roasting parsnips this fall by adding olive oil, rosemary, and a touch of salt and pepper.
In addition to the above ways to enjoy root vegetables, make sure you try the recipe included for root veggies, millet and farro soup!