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Carrots, beets, and potatoes have way more to offer.
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
5.0
(5)
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We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
3.4
(3.43)
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A simple stovetop method brings out the best in this earthy root veg.
5.0
(5)
Vegan
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The humble root veggie is reaching a new, hip status—here are 12 turnip recipes to try in your own kitchen.
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First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
2.3
(2.33)
Easy
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The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
5.0
(5)
Easy
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Level up roasted root vegetables with a zippy fresh tomatillo salsa.
5.0
(4.88)
Vegan
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A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
3.4
(3.43)
Easy
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
Vegan
Easy
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With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
4.6
(4.61)
Quick
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Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
4.3
(4.33)
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Too much zucchini? We've got you covered.
Vegan
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This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
4.0
(4.06)
Easy