Root Vegetables

Explore this page for tips on how to select, store and prepare root vegetables.

Also In Season: Fall

Select It

Look for root vegetables that are firm and feel heavy for their size. Avoid buying root vegetables that have soft spots, holes, or rough or discolored skin.

Store It

  • Store on the counter in a cool, dry place for 1-2 days. Remove any greens attached.
  • Store in the refrigerator for 2-3 weeks in a breathable bag in the high-humidity drawer. Set the drawer lever to closed so less air is coming in. Breathable bags include produce bags from the grocery store or reusable cotton, muslin or mesh bags.
  • Store green tops in a breathable bag in the high-humidity drawer. Use like other greens to add color or flavor to your meals.
  • Store in the freezer for up to 10 months. Remove the tops, wash, chop and place into an airtight container.
  • You can also shred and freeze raw carrots to be used in baked goods, salads or stir-fries.

Reduce Food Waste

Save root vegetables that are bruised, browning or damaged by peeling away the external layers and removing the damaged pieces.

Revive limp carrots by placing them in an ice bath in the refrigerator for 1 hour. You do not have to peel carrots or beets before eating, just rinse with water and/or brush them carefully.  

Source: Save the Food

Prepare It

  • Carrots can be eaten raw or cooked. You can eat them whole, sliced into sticks, cut into rounds, chopped or shredded.
  • Peel and slice crisp jicama. Sprinkle lemon juice and chili powder for a quick snack.
  • Peel and cube parsnips and add to your favorite soup.
  • Sauté sliced turnips, turnip greens and chopped onions for a flavorful dish.
  • Serve mashed rutabagas instead of mashed potatoes.
  • Shred radishes and add to a salad. You can also eat the greens in salads, stir-fries and soups!

Did You Know?

The part of root vegetables that we generally eat grows underground, but you can also eat the green tops!

cc Root vegetables give your body energy, especially for the brain and nervous system because they are rich in complex carbohydrates.  

Click here for more information about root vegetables.

Click here for a printable page with lots of info about root vegetables.


Roasted Root Vegetables


Nonstick cooking spray or vegetable oil
2 beets, peeled (optional) and cut into 1/2 inch slices
6 carrots, peeled (optional) and cut into 1/2 inch slices
2 sweet potatoes, peeled and cut into 1/2 inch slices
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
1 tablespoon fresh flat-leaf parsley, chopped, or 1 teaspoon dried
½ teaspoon salt (feel free to use less)
1½ tablespoons vegetable oil

Source: CDPH


Makes 6 servings. 1 cup per serving.


45 minutes


  1. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil and lightly spray with nonstick cooking spray or rub with vegetable oil. Set aside.

  2. Mix vegetables, oil, herbs and salt in a bowl.

  3. Spread vegetables in a single layer on prepared baking sheets. Bake until vegetables are tender and golden, turning occasionally with tongs, 20 to 25 minutes.

  4. Transfer vegetables to a dish and serve.


    Add other root vegetables such as parsnips or rutabagas.
Also In Season: Fall

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