The term root vegetable is used for any underground part of a plant that we eat. The roots grow into the ground from the base of the plant. They come in a rainbow of colors and a number can be eaten raw or cooked.
Root Vegetable Party
Explain to children they will be tasting different kinds of root vegetables. Show them a variety of root vegetables, (for example carrots, parsnips and beets). Ask if they have eaten any of these vegetables before. Put a slice of each root vegetable on each child’s plate. Taste one root vegetable at a time. Ask which one is the sweetest, smells the best, crunchiest, etc. Have them tell which root vegetable was their favorite.
Roasted Root Vegetables
- 6 root vegetables, washed
- 1/4 cup olive oil
- Freshly ground black pepper
- Preheat oven to 425oF. Line a baking sheet with foil.
- Peel vegetables (optional) and cut into 1-inch chunks.
- Place vegetables in a self-sealing plastic bag, add the oil and seal. Shake until vegetables are coated evenly with oil. Spread vegetables out evenly onto the baking sheet in a single layer. Sprinkle with salt and pepper.
- Roast the vegetables in the oven for about 40 minutes, stirring halfway through cooking, until tender and golden brown. Serve hot or lukewarm.
Source: Root Vegetables, Farm to Preschool