By: Jacqueline Gomes, MBA, RDN
There’s something about fall produce that adds a special element to Autumn.
Root vegetables are especially nutrient-dense and are packed with fiber, antioxidants, vitamins C, B & A. In addition, the slow burning carbohydrates keep you feeling fuller, longer! Root vegetables include potatoes, yams, beets, turnips, carrots, yucca and ginger just to name a few.
How should we Store Root Vegetables?
Root vegetables are best kept in cool, dark, dry places and separate from one another. The high humidity of the refrigerator causes rot and storing root vegetables together can affect the flavor. The rule of thumb is that root vegetables be stored in wire mesh or natural fiber baskets at room temperature.
Why is it so important to shop seasonally?
Purchasing produce at its peak guarantees the freshest taste, the greatest nutritional value and the most affordable price.
These vegetables can be prepared up to 4 days in advance and kept in the refrigerator. Serve alongside your favorite roast chicken or pork tenderloin for a warm and satisfying family meal.
Autumn Roasted Vegetables
Makes: 10 Servings
- Nonstick cooking spray
- 1 pound russet potatoes, scrubbed, cut into ½ -inch pieces
- 1 pound yams, peeled, cut into 1-inch pieces
- 1 pound carrots, peeled, cut into 1-inch pieces
- 1 Acorn squash, cut into 1-inch slices
- 2 Granny Smith Apple, cut into 1-inch slices
- 2 teaspoons ground coriander
- 1 lemon, juiced
- ¼ tsp. Kosher Salt
- ¼ cup olive oil
- Preheat oven to 425 degrees F. Spray 2 large baking sheets with nonstick cooking spray.
- Combine all cut vegetables and spread across the 2 baking sheets evenly.
- Squeeze lemon juice over vegetables, season with salt & coriander, drizzle olive oil evenly over vegetables and toss to coat.
- Roast for approximately 40-50 minutes, tossing two to three times during cooking.
- Continue to roast until vegetables are brown and tender.
Recipe by: Jacqueline Gomes, RDN, MBA