Root Vegetable Medley 

They may not look attractive, but root vegetables play a vital role in the seasonal eater's diet. Some roots overwinter and appear at the Market in the spring, but roots are at their peak during the late fall.

Root vegetables are known for their long storage times and high nutrition. Root greens replace traditional salad greens in the fall as a good source of vitamins and minerals.

So go ahead and get to know your roots!

Recipe

Autumn Harvest Medley from The Cheese Factory Restaurant

• 1 pound parsnips
• 1 pound carrots
• 3/4 pound turnips
• 1 1/4 pounds rutabagas
• (all roots should be uniform size) 1 large onion, sliced
• 6 whole garlic cloves, peeled
• 3 tablespoons olive oil
• 2 teaspoons dried dill, crumbled
• 1 tablespoon fennel seed
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• Preheat oven to 400 degrees.

Peel and trim ends of roots; chop into uniform-size pieces (about 1/2 inch). In a large bowl, combine roots, onion slices, garlic, oil, dill, fennel seed, salt and pepper. Using your hands, rub seasonings into vegetables until weel coated. Transfer vegetables to an 18x12-inch roasting pan and cover with foil. Bake 20 minutes; remove foil and roast an additional 30-40 minutes, or until vegetables are tender. Yield: 8 servings.