Root Vegetables (17)

Carrots - 12 Ounce, $2.00

BOLTHOUSE FARMS Premium Carrots - 32 Ounce, $2.49

Highline Mini Peeled Carrots - 16 Ounce, $1.39

Brookshire's Mini Carrots - 2 Pound, $2.99

Carrots - 1 Each, $1.69

Radish - 1 Each, $1.49

Radishes - 1 Each, $1.49

BOLTHOUSE FARMS Premium Carrots - 80 Ounce, $3.99

Jicama - Avg 1.50 Lbs, $2.39 avg/ea

EARTHBOUND FARM Organic Peel Carrots - 1 Pound, $1.79

CAL-ORGANIC FARMS Organic Carrots - 32 Ounce, $2.79

Turnip - Avg 0.75 Lb, $1.12 avg/ea

Ginger Root - Avg 2.25 Lbs, $8.98 avg/ea

Slightly peppery-tasting and sweet with a pungent aroma, fresh ginger root mellows in flavor during cooking. It's a common ingredient in Caribbean, Asian and Indian cuisine, such as curry and stir fry. To prepare this gnarled root, peel away its tough skin before grating or mincing. • Fresh ginger root (sold individually) • Zingy taste • Peel before grating or mincing • Common ingredient in curry and stir fry

BUNNY-LUV Fresh Organic Carrots - 80 Ounce, $4.99

Carrots, Bunch - 1 Each, $2.99

Fresh Organic Beets - 1 Each, $3.49

These organic fresh beets offer a mildly sweet taste with a hint of earthiness and has edible leafy green stalks. Peel, dice and roast beets for a yummy side dish or chop and enjoy fresh in salads. • 1-bunch of fresh red beets • USDA Organic • Mildly sweet and earthy-tasting • Edible leafy stalks • Great roasted or pickled

Yucca Root - Avg 0.60 Lb, $1.19 avg/ea

Fresh Yuca (or cassava) is a long tuberous starchy root that's often used in Latin American and Caribbean cuisine. It must be peeled and cooked before eaten, either by boiling and mashing (similar to potatoes) or chopped and added to a simmering stew. Yuca is also used to make dough for empanadas, tamales and bread. With a subtle taste that's slightly sweet, earthy and nutty, it yields to the stronger flavors of whatever you're making it with. • Yuca root (sold individually) • Subtly sweet, earthy and nutty taste • Long tuberous starchy root • Must be peeled and cooked • Use similar to potatoes • Common in Latin American and Caribbean cuisine