Fall into Root Vegetables
- November 17th, 2020
- in Nutrition, Wellness Education
Alyssa Bean, UA CPD Student
We all know that eating our vegetables during the holiday season can be difficult, especially when grandma makes her world-famous thanksgiving feast that is loaded with excessive calories. But, let’s try to change how we view vegetables this holiday season and make them the centerpiece of the table! Fall to spring is the best time to eat root vegetables as they are in peak season, so they are more flavorful and cheaper!
1) Carrots
Considered a fleshy root veggie, these may already be a staple for your holiday meals. Instead, make carrots into an appetizer with some colorful beet hummus to provide a healthy, snack to avoid overeating later. Try roasted rainbow carrots that can be baked with olive oil and a variety of herbs to provide a beautiful, and more importantly flavorful, centerpiece.
2) Parsnips
Often referred to as the albino carrot, these veggies have a deeper and more “cinnamon-y” flavor to them. Try adding them to your stuffing or dressing alongside your celery, carrots, and onions to sneak hidden vegetables into your meals. They can also be mashed with potatoes as they have a similar texture and subtle flavor.
3) Sweet Potato
Arguably the most recognizable vegetable in the holiday line-up, have you tried mixing it with other ingredients. A pumpkin-sweet potato- carrot pie, per-chance? Sweet potatoes and carrots when boiled release a natural sweetness that can be enhanced with adding spices like cinnamon, nutmeg, and vanilla. Baked sweet potato wedges are a healthier alternative to a sweet potato casserole.