But of course you can eat locally in Illinois in January! One of my favorite fall and winter dishes is roasted roots. They make a healthy, hearty, and beautiful meal. You can use whatever is available from your local farmer. I use a big variety of roots because I love of all the flavors–and also because the colors are so stunning!

Pre-heat the oven to 400 degrees.

Peel and cube a few each of the following roots:

Carrots

Turnips

Beets

Parsnips

Sweet potatoes

Fingerling potatoes

Celeriac

Rutabaga

Shallots or onions

Olive oil to coat

Salt and pepper to taste

Sprinkle with dried herbs–I like rosemary and sage

Toss all ingredients in a baking dish and cook for about 45 minutes, stirring occasionally, until tender and browned.