Root vegetables and tubers have long shelf lives. Depending on the type, they can stay fresh for two weeks to several months if stored in a cool, dark place. That’s good for the budget and good for the body because having fresh, nutritious vegetables on hand makes for a healthier winter season.

 

Wear gloves when prepping or risk stained hands. You can peel beets prior to cooking, but the skin slips off more easily after boiling or roasting. Balance the earthy taste with notes of citrus.

 

The roasting process caramelizes carrots, creating something soft and sweet yet savory. Complement that flavor with something pungent such as mustard or pepper.

 

The three ingredients no kitchen should be without! Versatile additions to just about every cuisine, onions, garlic, and even ginger can be roasted to slather on fresh veggies or crackers or to use in recipes. Cut off the hardtops and bottoms, drizzle with olive oil, and roast until done. Skins slip off as if by magic.

 

Don’t buy the big ones, which can be tough and woody, but opt instead for smaller ones, which are tender and sweet. Scrub the roots instead of peeling, otherwise, you’ll lose both flavor and nutrients.

 

The potato is the heart of every larder, and for good reason: it’s terrific in almost any dish. Scrub the skin instead of peeling to preserve the most nutrition.

 

Look for bulbs that feel heavy, regardless of size. Peel away any wax coating before cooking.

 

Don’t store in the fridge—chilling creates a permanently hard center, regardless of how long you bake it.

 

Pick small, young turnips; avoid large ones, which have a very strong taste and tough texture.

 

 

Looking for a new recipe using root vegetables? Try our Miso-Dijon Roast Root Vegetables. This colorful dish is packed with hearty nutrition and savory flavors. Miso lends a deep umami taste sensation to vegetarian dishes as well as to dressings, soups, marinades, and glazes.