Coming from England, Roast Potatoes and Roast Parsnips were a staple food served on a Sunday, however of late I’m roasting any and every vegetable I can find, because I love the roasted caramelized flavors that result.
As I have my food delivered by an Organic CSA namely https://www.freshpicks.com/ I have seasonable vegetables on hand, and at this time of year that means Roasted Root Veggies, and plenty of them. Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find… OK well they aren’t but look at your Organic Food Section in your grocery store and you will find the IN SEASON vegetables, look around the rest of the produce and you will find imports from other countries…
In this recipe we will use Beets, Turnips, Rutabagas (or swede in European Countries), Sweet Potatoes and Parsnips, and learn what they have to offer in taste and versatility. Note that for AIP Compliance we do not use Potatoes as they are from the Nightshade Family. But if you have no issues with Nightshades then you can certainly add them into the mix!
Note that Sweet Potatoes & Turnips should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week.