Root Vegetables in Winter

“Pity the poor root vegetable. Dirty, misshapen, they have none of the tantalizing sexiness of tomatoes, the trendiness of kale, the smooth beauty of eggplants.”

Kelly Rossiter, Mother Nature Network

There’s a unique beauty to these bulbous, rough-skinned, scraggly-haired veggies. Imperfect, organic, unpretentious. They grow unseen below the ground; they’re pulled out from the rich dirt of local farms, the darkness of the earth.

It’s winter. The days are short, the nights are long, and we instinctively seek the comforts of a warm home and food that feeds not only our bodies, but our souls. Root vegetables do just that. It’s said that the flavor of some plant roots is sweetened by the hardship of a few frosts. In a similar way, eating seasonal produce strengthens and sweetens our personal connection with the environment.

So, what are root vegetables?

Potatoes, yams, beets, parsnips, turnips, carrots, onions, and rutabagas, to name a few. Nutrient-dense, they’ve been a staple on winter menus for hundreds of years. After the fall’s harvest, our ancestors used to store them in cellars – dark, dank places that mimicked the vegetables’ humble underground origins. Root vegetables provided nourishment throughout long, bitter months and well into the slow thaw of spring.

Earthiness is integral to the taste of these roots. And roasting them in olive oil brings out an incredible natural sweetness – the dry heat of my oven softening and caramelizing the veggies to perfection. A warm, savory aroma permeates the house. 

Is there any dish more delicious to the eyes and taste buds than a medley of blistered rainbow carrots, or red, yellow, and purple baby potatoes roasted with fragrant rosemary?

It’s fun to add some zing to winter vegetables too. After roasting fresh beets, I sometimes toss them in oil I’ve infused with Indian spices – black mustard, coriander, and cumin. The beets can be dressed with Greek yogurt whisked together with garlic and ginger (also considered roots), chopped jalapeno pepper, and lime juice.   

Never mind the bright red beet stains left on my hands. Root vegetables call us to dig in the dirt, descend into dark cellars, and appreciate the seasonal bounty of Mother Earth.  

“Did you ever stop to taste a carrot?  Not just eat it, but taste it?  You can’t taste the beauty and energy of the earth in a Twinkie.”

Astrid Alauda

What is Seasonal Eating?

A Guide to Root Vegetables