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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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A simple stovetop method brings out the best in this earthy root veg.
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)
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)
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Level up roasted root vegetables with a zippy fresh tomatillo salsa.
5.0
(4.88)
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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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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)
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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
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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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Too much zucchini? We've got you covered.
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This is your mainstay recipe for perfect roasted brussels sprouts.
4.3
(4.26)
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
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)
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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From chicken cabbage salad to fudgy weed brownies.
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Carrots need not be boring. These are sweet and sticky, with a hint of orange and ginger.
5.0
(5)
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Fresh or frozen, spinach is our weeknight dinner hero.