What to Eat this Week – Roasted Root Vegetables

On Mondays my highly indulgent and very good friend Sarah carts us and her children on a 30-minute roundtrip from our lovely but unmistakably suburban homes to a farm deep in rural New York. Our purpose: to collect our farmshares.

Obviously it’s well past the growing season in New York state. Fortunately, our farmers offer a winter share, and we always sign up. For the most part this share is vegetables that the farmers have stored from the fall harvest – squashes, potatoes, turnips, onions, beets, carrots, parsnips, cabbages, dikon radishes, and more. Most of these are root vegetables, or vegetables that grow underground. The farmers have a huge root cellar where they store all of these goodies, and they dole them out for our visit every other week. Root cellars are traditionally cool, dry, underground spaces where the hardy, longer-lasting vegetables and fruits are stored through the winter. Most people don’t have them anymore, but lucky for me and Sarah, our farmers do! Because we LOVE root veggies, and the best way to prepare them? Roasted. Roasted for at least an hour at 350, preferably longer – the longer you roast them, the more tender and flavorful they’ll get – just tossed with butter and/or olive oil, salt and pepper, maybe some rosemary or thyme. Heaven.

There’s a long waiting list to get into our farmshare (and probably a REALLY long drive), but you can get most of these wonderful vegetables – even locally grown – in your grocery store right now. Tis the season of root vegetables! So for #WhatToEatThisWeek, we’re all about the roasted root vegetable recipes. Dig in!


Want to start the week off right? Put minimal work into a delicious dinner. Try this Slow Cooker Sweet Potato Casserole for a stress-free Monday night. 
Slow Cooker Sweet Potato Casserole


  • 3 cups mashed cooked sweet potato (about 3 pounds raw sweet potatoes)
  • 1/4 cup Cabot Lowfat Greek Yogurt
  • 2 tablespoons Cabot Salted Butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup King Arthur All-Purpose Flour
  • 2 tablespoons Cabot Salted Butter, melted


Whether you’re huddled under blankets, avoiding freezing temps outside, or still recovering from a recent cold snap and snow storm, nothing hits the spot like Broccoli Potato Cheese Soup. Always wonderful as a leftover for lunch!
Broccoli Potato Cheese Soup


  • 2 tablespoons Cabot Salted Butter
  • 2 cups peeled and diced boiling potatoes (about 2 medium)
  • 1/2 cup chopped onion
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 (14 1/2-ounce) can chicken broth (about 2 cups)
  • 2 cups milk
  • 3 cups broccoli (chopped florets and thinly sliced stems)
  • 8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
  • Pinch of lemon zest
  • Salt and ground black pepper to taste


Hit the midweek slumps hard with a Roasted Roots Power Bowl!
Roasted Roots Power Bowl


  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
  • 1 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Herbs de Provence or Italian Seasoning Blend
  • 1 teaspoon coarse kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable or chicken broth
  • 4 teaspoons minced shallot
  • 4 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 ounces Cabot White Oak Cheddar, broken into chunks
  • ¼ cup dried cranberries
  • ¼ cup chopped parsley


Savory Bread Pudding is kind of like a meal-sized helping of stuffing. This Tart Cherry & Root Veg Bread Pudding ticks all the boxes of flavortown.
Tart Cherry & Root Veg Bread Pudding


  • Cooking spray
  • 1 pound parsnips (about 4 medium)
  • 1 medium butternut squash
  • 1 large leek
  • 1 medium onion
  • 1 tablespoon olive oil
  • 2/3 cup low-sodium vegetable broth
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried marjoram
  • Ground black pepper to taste
  • 5 cups (1/2-inch) cubes whole wheat bread
  • 1 1/2 cups dried tart cherries, such as Montmorency
  • 5 large eggs
  • 2 cups lowfat (1%) milk
  • 1 teaspoon grated nutmeg
  • 8 ounces Cabot Sharp Lite50 Cheddar, grated (about 2 cups)


Some Fridays I like to just get a rotisserie chicken from the grocery store, and throw together some root veggies to roast. Try quartering carrots and parsnips, tossing with olive oil, salt and pepper, and then drizzling with a maple butter (3 tablespoons butter, 2 tablespoons maple, microwaved for 1 minute or until ready – microwaves vary). Roast at 350 for 20 minutes, stir, and then roast for another 15. Stellar.


When you have a little more time to start dinner but don’t want to stand around working on dinner all night, braising is the way to go. This Beer Braised Short Rib Stew leaves the meat as tender as the lovely root veggies that cook with it. 
Beer Braised Short Rib Stew


  • 1/2 bunch fresh parsley stems
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 pounds beef short ribs, trimmed and cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1 1/2 cups (1/2- to 3/4-inch) peeled diced Yukon Gold potatoes (about 1 large)
  • 1 cup (1/2-inch) peeled diced parsnip (about 1 large)
  • 1 cup (1/2-inch) peeled diced turnip (about 1 medium)
  • 1 cup (1/2-inch) diced white onion (about 1 medium-small)
  • 1/2 cup (1/2-inch) diced celery (about 2 ribs)
  • 1 teaspoon whole black peppercorns
  • 2 large bay leaves
  • 18 ounces dark beer, preferably stout
  • 1/2 cup molasses
  • 6 cups low-sodium beef broth
  • Salt and ground black pepper to taste


 If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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