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magazine glazed root vegetables
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Quick
Recipes
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
5.0
(5)
Easy
Recipes
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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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
Recipes
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
4.3
(4.34)
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.
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)
Quick
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
5.0
(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)
Quick
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3.0
(3.2)
Recipes
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
4.0
(3.83)
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Articles
(220)
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Cooking
This salad full of beets, carrots, parsnips, and celery root brings to light winter's secretly awesome produce
Danielle Walsh
Stymied by the season's produce options? Then give your roasted root veggies a burst of flavor with mint and pistachios
Mike Lew
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Culture
I am so sick of a winter full of root-vegetable-this and braised-that. What new spring veggies will rock my world?
Andrew Knowlton
Culture
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit
Videos
(199)
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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It sounds weird, but you should char your vegetables. Here's why.
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Try our spinach lasagna recipe! It's easy to make and super healthy!