November produce at the farmers market looks a liiiiittle different than what we are used to seeing during the summer months. Winter brings a heartier display full of root veggies, winter squash, and alliums (onions, garlic) – exactly what cozy dinners are made of! Speaking of root vegetables, there is so much nutrition packed into these gems passing on them may lead to missing out on important vitamins, nutrients, and minerals. They are full of fiber, vitamins A and C, potassium, manganese, and antioxidants so although they require a bit more TLC in the kitchen we promise the effort is worth your while. Here are our top three root vegetables to cook with, and just in time for Thanksgiving! Which are your favorites?
- Carrots
- Packed with Vitamin A and the antioxidants beta-carotene, carrots provide necessary nutrients and phytochemicals to help keep our eyes healthy.
- Eating carrots has also been linked to improved lipid profile and antioxidant status.
- Eaten raw or cooked, these veggies are quite versatile in the kitchen.
- Beets
- Loaded with heart-healthy compounds, beets are rich in nitrates which help keep blood vessels functioning properly.
- Their vibrant red color is due to betalains, which are antioxidants that may keep inflammation at bay.
- Roasting beets in the oven with olive oil is an easy way to bring out their delicious, sweet flavor, throw them over some greens and add some goat cheese – delicious!
- Garlic
- Who doesn’t love garlic? We cherish it even more due to its powerful positive health correlations.
- The active compound, allicin, may improve heart health and control blood sugar levels.
- Roasted garlic with olive oil is an easy way to add flavor and nutrition to any dish. It is also often added to sauces, soups, and dressings.
