Add sweet potato, yellow potato, carrots, parsnips, onion and garlic cloves to a large sheet pan lined with parchment paper. Drizzle with olive oil, then sprinkle with cinnamon, allspice, cumin, black ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup.

A quick stir-fry with sliced turnips and your choice of vegetables like bell peppers, carrots, and broccoli makes for a ...

.Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter. In a large bowl, toss potatoes, turnips and parsnips with 1¼ ...

Spread the sweet potato, parsnip or turnips evenly over the second tray. Roast the vegetables until golden at the edges and ...

Root vegetables are superstars in the plant-forward movement and root-to-stem cooking. In season late fall through the winter months, root veggies are perfect for comforting dishes on cold winter ...

What to bring to a Thanksgiving dinner? Consider dishes that are easy to serve and transport. Smoked salmon tartare is a standard at my Thanksgiving dinners; it’s special and flavorful but light when ...

No-till farmer Daniel Mays prepares his Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. Toss them with the olive oil, add salt and pepper to taste, and ...

Rustic Canyon Wine Bar & Seasonal Kitchen’s root vegetable shepherd’s pie with butternut squash puree is a vegetarian take on the classic meat-and-mashed-potatoes shepard’s pie. Note that the recipe ...

When you think of what to make for dinner, I bet you don't immediately think of celeriac, but Gordon Ramsay might. (And given his incredible loaded English breakfast sandwich recipe, it's easy to ...