As part of my Local Roots CSA, I'll be sharing easy ways to use up your produce. From prep to leftover hacks, I hope you learn to love cooking at home as much as I do!

***

Roasting your winter root vegetables not only warm up the house, but they help you prep for a busy week ahead. With the hard part out of the way, you'll have supplies to chop up and easily toss into your meals.

Above, I have a simple spoonful of hummus, a fried egg and veggies that I already prepped the night before so I can I begin my day right away.

Here's how to prep the beets and parsnip from this week's share.

We got the beet!

Beets can be peeled and eaten raw if you slice them thinly with a mandoline. You can also mince them or run them through a grater before tossing them in a pickle brine for a quick pickle.

To roast the beets, wash and scrub them thoroughly in cold water, they are roots from the ground after all! Preheat your oven to 400 degrees. Toss them in a little olive oil to coat and roast for 20 minutes, turn them with tongs and roast for another 20 to 25 minutes until they are fork tender. When I say "fork tender" that means the fork goes in without forcing it and slides right out without getting stuck. 

When they are done and if you prefer to peel them, put them in a container with a lid to steam off the skins. Alternatively, transfer them to a cool bowl and cover with plastic for 10 minutes. They will be easy to peel. Beware that the red beets will stain your hands and cutting boards! So wear powderless latex gloves if you have them. Or, you know...the pink looks kind of cool for a couple days.

Once prepped, you can eat them whole or slice them into coins for salad. If you don't think you'll eat all of them this week, submerge them into a pickle brine! They'll last a couple more weeks.

A Parsnip is not a carrot

It looks like a carrot, kinda tastes like a carrot but it is not a carrot. Parsnips are woodier and taste a little sweeter. It can be eaten raw, but you'll have to chew through it. It is not crisp like a carrot.

You can roast a whole parsnip but be warned that the fat end will cook at a different rate than the skinny end. To combat this and to cook it evenly, I cut it into chunks (ideal portions for my meals!).

Similar to the beets, coat all sides with olive oil and roast at 400 degrees F for 15 minutes, turn them over with tongs and continue for another 15 to 20 minutes.

Let them cool for 10 minutes before biting into it. They get soft and sweet. Great for a grain bowl, eating with hummus or in a salad.

Are you a member of Local Roots? Tag both @Randwiches and @LocalRootsNYC with the hashtag #MadewithLocalRoots when you use your produce. We want to see what you're making!

If you have cooking questions about anything you receive from your farm share, please ask me! I might have a few suggestions.