Roasted Root Vegetables 3 pounds assorted root vegetables such as beets, carrots, parsnips, celeriac, sweet potatoes, turnips, etc. Think about using a mix that is colorful. ¼ cup olive oil ...

In a large bowl, combine the onions, beet, parsnips, carrots and turnips. Toss in a large bowl with 3 tablespoons oil and 1⁄2 teaspoon each salt and pepper. Transfer remaining vegetables to a ...

Roasted Root Brunch Salad Ingredients For the salad: 4 cups of the root vegetable of your choice, cut into ½ inch dice and roasted until cooked, but still al dente ...

Heat oven to 425°f. Place all vegetables in large bowl, and toss with the olive oil, herbs, and seasonings to coat evenly. Lay out on sheet pan in one even layer. Use a second pan if necessary ...

• Heat oven to 425°f. Place all vegetables in large bowl, and toss with the olive oil, herbs, and seasonings to coat evenly. Lay out on sheet pan in one even layer. Use a second pan if ...

In a medium saucepan, bring the wheatberries, a little salt, and 4 cups water to a simmer. Simmer until grains are tender and liquid evaporates, about 30 minutes. If all the liquid evaporates ...

Roasted Root Vegetable Salad with Truffle Vinaigrette Salad often seems to be overlooked at Thanksgiving dinner, so here is a great way to utilize inexpensive and abundant fall vegetables.

¾ teaspoon freshly ground black pepper Vegetable oil or cooking spray 3 cups apple cider 1 cup white vinegar 1 tablespoon sugar 1 tablespoon fresh parsley, chives or cilantro Directions: Preheat ...

This sweet and savory winter salad from 1996 F&W Best New Chef Maria Helm Sinksey calls for raw celery root, Granny Smith apples, blue cheese, and a tangy Dijon dressing.

We’ve featured plenty of recipes with roasted root vegetables, topping grain bowls, as glamorous side dishes, blended into dips and soups. But roasting isn’t the only thing you can do with them.