Sigh—it’s that time of year again, where 75% of what you’ll find at the farmers' market consists of root vegetables. (The other 25% is all onions and cabbage. Yum.)
Unlike the cherry tomatoes and bunches of spinach you ate all summer, prepping root veggies for dinner isn’t quite as simple as rinsing, chopping, and tossing them into a salad. Nope, these veggies call for a little bit more work—what with their knobby skins and impossible-to-eat-raw flesh.
Don’t worry, though. The extra effort that goes into preparing them is well worth it. Especially when they’re roasted. Hanging out in a hot oven with some olive oil and salt turns rough, knotty root vegetables into sweet, velvety bites of deliciousness. And the entire process is actually pretty easy. From acorn squash, to celeriac, to turnips, here’s the simple way to roast any root vegetables you have on hand.
(Find seasonal recipes, inspiring imagery, and gardening tips every day inside the Rodale’s Organic Life 2017 Calendar!)