Root Vegetables for Fall Suppers

Root vegetables

When the barbecue is packed away for the season, thoughts turn to hearty oven-cooked meals eaten before a warm fire.

Here are some healthy and satisfying recipes for roasted or steamed root vegetables to help you use the last of your garden goodies.

Roasted Root Vegetable Medley: Pare and cut into bite-sized pieces your choice of the following veggies: carrots, turnips, baby potatoes, parsnips, onion, beets, kohlrabi and celery. Add cloves of garlic and sprigs of rosemary, sage or thyme. Salt and pepper to taste, drizzle with extra-virgin olive oil and toss. Bake for 45 minutes at 400 degrees.

Oven-roasted Root Vegetables:  Use butternut squash, Yukon gold potatoes, beets, red onion and parsnips. Season with salt and pepper, drizzle with olive oil, toss and bake seventy minutes at 425 degrees.

Mashed Root Vegetables with Bacon Vinaigrette:  Chop parsnips, kohlrabi and celery. Steam until tender. Mash and set aside. Simmer ½ cup apple cider vinegar with 2 T mustard seed and ¼ cup water. Cook until seeds plump. Saute ½ pound applewood bacon with 1 T. onion. Cook until crisp. Add the vinegar mixture and cook until seeds pop. Combine all ingredients and place in baking dish. Reheat for 45 minutes at 350 degrees. Make the day ahead if desired.