Parnsips

I’m always rooting for these guys. Root vegetables, like carrots and parsnips, are winter winners because they grow sweeter as temperatures drop. Roasted parsnips taste a lot like white potatoes and make for a scrumptious side on their own. Also, because they have a subtle earthy flavor, they’re a welcome addition to a slew of winter dishes, like soups, stews, and  casseroles. You can even make crispy oven-roasted Parsnip fries (out-of-this-world delish). Parsnips come packed with vitamins (C, B and E) and minerals (manganese, potassium and magnesium), which makes them a tasty way to add an alphabet of nutrients to your plate. They’re also a good source of fiber–one cup of cooked parsnips contains almost 6 grams of fiber.