Some of the most popular seasonal foods are root vegetables that become hearty additions to cold-weather roasts, stews and soups. These edible roots, including carrots, parsnips, radishes, rutabagas and turnips, are as healthy as they are tasty.

Root vegetables are high in nutrition and low in calories, with little or no fat. The deeper the root vegetable’s color, the more phytochemicals (nutrients found only in plants) it contains. For example, orange carrots are loaded with beta-carotene. The body turns beta-carotene into vitamin A, which promotes healthy eyes and helps to protect against cancer and heart disease.

Although all root vegetables are good for you, each one offers unique nutritional benefits:

Beets are usually garnet colored, although they can also be bright gold or white. They provide an excellent source of vitamin C and iron. You can add raw, grated beets to salads, steam them and serve as a side dish, or roast and serve them as a salad with arugula (a spicy lettuce green) and fresh goat cheese.

Carrots are high in vitamin A for a healthy boost. You can serve them raw, grate them for salads, steam, boil or microwave them or add them to stir-fries, casseroles, soups or stews.

Parsnips look like white carrots and have a sweet, nutty flavor. They provide vitamin C, fiber and iron. You can boil and mash them like potatoes, steam them, add them to soups and stews or roast with rosemary and olive oil.

Potatoes are a good source of the complex carbohydrates that fuel the body and brain. Potatoes with the skin on are high in vitamin C and potassium, and also supply fiber, vitamin B6 and important minerals. They’re a versatile vegetable — good for boiling, baking, frying or microwaving.

Radishes provide vitamin C, folate (which helps the body form red blood cells), calcium, potassium (may help maintain healthy blood pressure) and fiber. They’re perfect for salads and also add bite to sandwiches, soups and vegetable dishes.

Rutabagas look like large, yellowish turnips. They contain fiber and vitamin C. You can boil and mash them with potatoes, substitute them for turnips in recipes or add to beef and lamb stew.

Sweet potatoes are especially high in vitamin A and can be substituted for potatoes in many recipes. Also try topping baked sweet potatoes with cinnamon sugar, hummus or sautéed vegetables.

Turnips are a good source of vitamin C and phytochemicals that may help prevent some cancers. You can stir-fry, roast, steam or purée turnips, add them to stews or add slices of raw turnips to salads.

• Puréed, cooked root vegetables make great thickeners for soups and stews because of their starch content
• Mix and match root vegetables for colorful, flavorful combinations. Try adding parsnips to cooked carrot dishes, substitute canned or bottled beets for tomatoes in salsas, and add beets, parsnips and carrots to stir-fries.
• Save the greens from fresh beets or turnips by cutting them off and refrigerating them. They’re delicious and provide lots of nutrients to cooked dishes.