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:
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.