Now that we’re in mid-September and the Fall season is upon us, we’ll be more willing to heat up the house by turning on the oven. Bring on the oven-baked casseroles and the roasted veggies, please! This time of year makes us so excited to eat comforting, hearty food that is also healthy. Root veggies like potatoes, carrots, sweet potatoes, beets and turnips are delicious, especially when you roast them. Check out these ways to chop and prep your favorite root veggies.

1. Potatoes

Wash potatoes well and use a brush or scrubbing device to rub away any dirt or debris. Rinse and drain the potato. Next, you will want to peel the potato, and try to remove any of the eyes or bruises in the process by giving those parts an extra scrape with the tip of the peeler. Rather than discarding the scraps, try using them for soups or compost them. Try these Roasted Red Potatoes With Turmeric and Thyme.

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2. Carrots

You will need to obtain a carrot peeler first. Then, wash the carrots well and remove any dirt or debris. To peel, place the peeler blade side down on the top of the carrot, just below your hand. Smoothly push down, shaving the carrot away from your body. Remember to always use the same motion when you peel a carrot-down and away from yourself! Try this Roasted Carrot, Lemon, Avocado Salad With tangy Dressing and Toasted Seeds.

3. Golden Beets

Beets are high in vitamins and minerals and are a good source of fiber, iron, potassium, and folic acid. For roasting, choose firm and fresh golden beets. These beets are actually easier to peek, clean and slice than red beets. Then, cut off the green tops. Rinse any dirt and debris off of the roots by rubbing the beet with your hands under cool water. Be sure to remove any skin that looks too tough to eat, but leave on as much of the skin as you can since it has nutrients.

4. Turnips

Similar to carrots or potatoes, you will want to wash turnips well and scrub off any dirt or debris. Take out that handy peeler and peel away. Then, cut into wedges for roasting. Try them for this recipe: Roasted Root Vegetables on Quinoa With Yogurt Sauce.

5. Butternut Squash

Remove the shell and give a quick rinse. Cut your butternut squash in half lengthwise, then in half width-wise. This will create one-inch pieces that all the same size without any fuss. This trick also ensures even roasting. If you have uneven-sized pieces on the same baking sheet in the oven, your veggies will cook at different rates. No ones wants a creamy, perfect bite of butternut squash one minute and then a hardened, not-fully-cooked bite with the next.

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Are you hungry yet? Check out How to Pan Roast Root Vegetables and The Ultimate Guide to Roasting Vegetables.

Lead image source: Roasted Root Vegetables on Quinoa With Yogurt Sauce