Roasted Root Vegetables

root medley - parsnips, carrots, beets, potatoes, turnips, rutabagas

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.