Parsnips, raw

Parsnips look like pale carrots but taste sweeter and more earthy, with a hint of nuttiness that becomes more pronounced when they're roasted. Roasting with olive oil, butter, or a drizzle of honey caramelizes their natural sugars and browns the edges, and they're a classic addition to root vegetable medleys alongside carrots and potatoes at a holiday table. Cooks also mash them on their own or blend them into soups for a smooth, slightly sweet base, add them to stews and pot roasts where they hold their shape well after long simmering, or slice them thin and fry them into chips as an alternative to potato snacks. Their sweetness also comes through in purees served alongside roasted meats.

Pick parsnips that are firm, smooth, and small to medium in size, since larger ones tend to have a woody, fibrous core that needs to be cut away before cooking. Store them in the refrigerator crisper, where they'll keep for a couple of weeks, and peel them before cooking as the skin can be tough and slightly bitter. A cup of raw parsnip slices has 75 calories and provides 4.9 grams of fiber along with 19% of the Daily Value for vitamin C and 10% for vitamin E, making them a substantial way to round out a plate of roasted vegetables without much sodium, just 10 milligrams per 100 grams, and without much sugar either, at 4.8 grams per 100 grams.