Organic Carrots with Tops, One Bunch

Root Vegetables A colorful assortment that includes carrots, turnips, parsnips and rutabaga, these humble workhorses of the kitchen are versatile enough to beef up soups or to stand alone as crave-able side dishes. How to store These long-lasting vegetables will go the distance if they're kept cool and dry. Refrigerate in a sealed plastic bag and use within 2-3 weeks. How to prep Rinse under cool, running water Peel and chop or slice, according to directions in recipes Chef's tip Roast root vegetables for an easy, impressive side dish. Place prepped veggies in a roasting pan and drizzle with olive oil Sprinkle with salt and pepper and roast in a 400-degree oven for 20 minutes Shake the pan and test for doneness If still firm, continue cooking for 5-10 minutes