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magazine root vegetables anna
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Like creamy parsnip purée and shawarma-spiced carrot salad.
Easy
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Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Quick
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
5.0
(5)
Recipes
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
Quick
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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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This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
Recipes
Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.
4.6
(4.64)
Easy
Recipes
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)
Quick
Recipes
How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
5.0
(5)
Quick
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
Recipes
Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.
3.5
(3.5)
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)
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Carrots, beets, and potatoes have way more to offer.
Easy
Recipes
Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.
5.0
(4.77)
Recipes
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)
Quick
Recipes
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
Recipes
This little squash loves big-flavor toppings.
Vegan
Vegan
Recipes
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)
Recipes
Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.
4.0
(4)
Quick
Recipes
This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.
4.5
(4.5)
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Fresh or frozen, spinach is our weeknight dinner hero.