Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: 4 to 6 servings
Ingredients: 2 medium turnips; 1 medium rutabaga (see note); 2 medium parsnips; 2 tablespoons light olive oil; 1/2 teaspoon salt-free herb-and-spice seasoning mix, optional; Salt and freshly ground pepper to taste

December 9, 2011

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Cooks' Note

If you haven’t got a really sharp knife, don’t even think about using rutabaga. A good substitution would be two medium sweet potatoes, peeled and sliced 1/4 inch thick.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.