Gallery: 19 Hearty Root Vegetable Recipes We Love

  • Warming Creamy Parsnip Soup

    Daniel Gritzer

    Parsnips give this soup its sweet, earthy base. Adding unexpected ingredients like jalapeño, ginger, and coriander seed keep it bright, balanced, and interesting.

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    Roasted Carrot Salad With Peanut-Sesame Mole

    J. Kenji Lopez-Alt

    A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.

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    Beet Green and Radish Green Pesto Pasta With Roasted Beets and Radishes

    Lauren Rothman

    Why throw out your beet and radish greens when you can combine them in a sauce that's bolder and spicier than your average basil pesto, but just as versatile? This recipe reunites the greens with their roots. The beets and radishes get roasted in the oven and tossed on top of the finished pasta dish, adding earthy sweetness and even more color.

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    Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes

    J. Kenji Lopez-Alt

    Roasted beets take a long time to prepare, but a much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. By doing this, you release a lot of their natural sugars. Tossed with a simple vinaigrette, they become an ideal addition to a salad of hearty winter greens like endive, frisée, and radicchio, their sweetness complemented by the bitter bite of the greens.

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    Grilled Sweet Potato Wedges

    Joshua Bousel

    Once grilled, sweet potatoes become extra smooth and comforting on a winter's day. Here their sweetness is balanced by a spicy mixture of paprika, cumin, and chili powder, with a scant amount of cayenne.

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    Warm Winter Vegetable Salad With Ricotta and Herbs

    Yasmin Fahr

    With warm, roasted root vegetables and a generous dose of ricotta, even a simple salad can be transformed into the perfect antidote to a cold winter evening.

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    Spiced Sweet Potato, Carrot, and Acorn Squash Latkes

    Vicky Wasik

    These latkes combine a holy trinity of sweet potatoes, carrots, and squash. Freshly grated ginger adds a bright, spicy hit, which is rounded out with smoky paprika and a pinch of cumin.

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    Beet Latkes with Walnuts and Horseradish Sour Cream

    Vicky Wasik

    A modern, garlicky take on latkes that capitalizes on the sweet, earthy flavor and vibrant hue of beets. A dollop of horseradish sour cream is a smooth, spicy complement.

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    Slow-Cooker Spiced Sweet Potato and Carrot Mash

    Jennifer Olvera

    Butter, heavy cream, and milk play up the natural sweetness in the carrots and sweet potatoes. A long cooking time at a low temperature enhances the candy-like quality and makes them extra-creamy.

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    Grill-Roasted Carrots With Sweet Soy Glaze

    Joshua Bousel

    Time spent roasting on the grill helps these carrots develop a deep caramelization. The glaze, a mix of honey and soy sauce, hits the sweet-and-salty balance on the nose.

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    Cheesy Onion, Bacon, and New Potato Gratin

    J. Kenji López-Alt

    Sweet and tiny pearl onions and creamy new potatoes are balanced by the meaty, smoky flavor of slab bacon. Sautéing everything before it gets coated in cheese and tossed in the oven ensures the potatoes are crispy on the outside, and the onions are tender and full of bacon-y flavor.

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    Sautéed Root Vegetables with Soy Sauce and Honey

    Shao Z.

    An Asian iteration of classic glazed root vegetables, this recipe calls for a mixture of soy sauce, honey, and sesame oil, with a touch of ginger and lemon juice for flavoring.

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    Roasted Carrots With Harissa and Crème Fraîche

    J. Kenji López-Alt

    It's difficult to get carrots sweet and tender all the way through without having them shrivel up. Par-boiling skin-on carrots and parsnips lets you soften them without losing too much moisture. Then, a stint in the oven lends that browned, caramelized exterior.

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    Hasselback Potato Gratin

    J. Kenji López-Alt

    Buttery, crispy, and golden, Hasselback potatoes are already insanely good. But translating them into a gratin makes for some seriously next level gluttony. It may take some effort, but boy is it worth it.

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    Extra-Crispy Herb-Roasted New Potatoes

    J. Kenji López-Alt

    Because these potatoes are simmered in heavily salted water, their skin dries out, which helps make them extra-crispy. A quick toss in butter, herbs, and shallots before roasting makes them super flavorful.

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    Parsnip Muffins

    Anna Markow

    Parsnips are grated into the muffin batter to help their flavor and texture really shine through. The addition of whole wheat flour and brown butter mellows the sweetness and makes the muffins just a little bit nutty.

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    Carrot and Chickpea Salad with Fried Almonds

    Jennifer Segal

    Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin. The fried almonds add a toasty element and a nice bit of crunch.

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    Charred, Oven-Roasted Carrot Salad With Feta Cheese

    Charred, Oven-Roasted Carrot Salad With Feta Cheese
    Jennifer Olvera

    Oven-roasted carrots get their caramelized sweetness from honey, balanced by a dose of vinegar, fresh-squeezed lemon juice, and a finishing sprinkle of tangy feta cheese.

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    Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage

    Shao Z.

    Sautéing a stalk or two of celery, plus a few slices of Chinese sausage, a little celery root, fennel, and tons of garlic is quick to make, economical, and perfect with a bowl of rice. Thai-style nam prik pao—a roasted chili jam—adds heat and a savory, roasted aroma. The resulting dish is light, bright, and packed with complementary flavors

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