What a wonderful morning we had on CHCH Morning Live with our partner and registered dietitian Nicole Osinga, talking all about the nutritional benefits, versatility, and delicious flavours of root vegetables. The segment, How to Eat the Root Vegetable Rainbow with Summer Recipes from Gwillimdale Farms, was a fantastic opportunity to showcase how colourful, nutritious, and inspiring root vegetables can be, especially during the summer months.
When people hear the phrase “eat the rainbow,” they often think of leafy greens, berries, and brightly coloured fruits. However, root vegetables deserve a place in that rainbow too. From vibrant orange carrots and deep red beets to golden potatoes, sweet parsnips, and flavourful onions, these vegetables offer a wide variety of nutrients, colours, textures, and culinary possibilities.
Rooted in Health and Freshness
Nicole highlighted how different coloured root vegetables provide unique plant compounds and health benefits. More importantly, she showed viewers just how easy it is to incorporate them into everyday meals with creative summer recipes that are both nutritious and family-friendly.
As Ontario’s largest grower, packer, and shipper of field-grown carrots, onions, beets, potatoes, and parsnips, we were proud to see our vegetables featured in every recipe. As a fifth-generation family-owned farm based in Bradford, Ontario, Gwillimdale Farms is passionate about growing fresh, high-quality produce that nourishes families across Canada and North America all year long.
Creative Summer Recipes
One of the first recipes featured was our Pulled BBQ Carrots, a creative and flavourful alternative to traditional pulled meat sandwiches. This recipe brings all the smoky, sweet BBQ flavour that people love while showcasing the versatility of carrots. Nicole shared that while carrots are often associated with eye health, they also provide fibre, potassium, and antioxidants that support heart, gut, and immune health. Watching the host build a sandwich with the pulled BBQ carrots demonstrated just how satisfying plant-forward meals can be. Try the recipe here.
Next up were our colourful Vegan Beet Burgers paired with Peruvian Pickled Onions. The stunning red hues of both ingredients made for a beautiful presentation while also delivering impressive nutritional benefits. Nicole explained that beets contain naturally occurring nitrates that can support healthy blood flow, while red onions provide antioxidants and prebiotic fibre that help nourish a healthy gut microbiome. The host topped the beet burgers with the pickled onions, creating a fresh and vibrant summer meal that was as eye-catching as it was delicious.
Try the recipe here.
The final portion of the segment featured two family-friendly favourites: Air Fryer Parsnip Fries and Build-Your-Own Baked Potatoes. Potatoes and parsnips may not always receive the same attention as other vegetables, but they are nutritional powerhouses in their own right. Potatoes provide potassium and resistant starch that can support digestive and heart health, while parsnips contribute fibre and antioxidants. The host had fun adding toppings to baked potatoes while viewers learned how easy it can be to transform simple root vegetables into exciting, customized meals. Try the recipe here.
Rooted in Quality, Sustainability, and Family Values
Beyond the recipes and nutrition discussion, we also had the chance to share more about what makes Gwillimdale Farms special. We put care into every step of the growing process because great food truly starts from the ground up. From planting tiny seeds to harvesting and packing fresh vegetables, our team is committed to quality, sustainability, and freshness every day of the year.
Our goal is simple: provide families with fresh, nutritious vegetables that stay fresher longer and make healthy eating easy. Whether you’re roasting carrots, mashing potatoes, pickling onions, blending beets into burgers, or crisping parsnips in the air fryer, root vegetables offer endless versatility and natural goodness.
Continuing the Root Vegetable Conversation
We are incredibly grateful to the CHCH Morning Live team and to Nicole Osinga for helping us share the story of root vegetables in such a fun and engaging way. The segment was a wonderful reminder that healthy eating can be colourful, delicious, and accessible for everyone.
Missed the show? All featured recipes are available at GwillimdaleFarms.com, and we invite you to discover the many ways you can eat the root vegetable rainbow this summer. From our fields to your table, we’re proud to help bring fresh, local goodness to every meal.
Watch the full segment here: Summer recipes to eat the root vegetable rainbow