Every winter we see more root vegetables than we do the rest of the year.
They have this name, because we eat the part of their plant which grows under the ground, bulb or stick-shaped, not thread-like. They are also some of the season’s best buys in fresh produce.
Here is a partial list:
A quick way to roast root veggies is:
Peel, if necessary
Cut into uniform size pieces
Drizzle and mix with olive oil
Season with salt, pepper and herbs
Bake in 400-degree oven, turning once, until tender.