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 ...

This crispy, delicious vegetable salad is perfect for any holiday—Thanksgiving, Christmas, Easter, or any day of the week. It takes about 30 minutes to prepare.

As a cook, I start thinking about Thanksgiving months in advance. There’s no question that I’ll make a spatchcocked bird that I dry brine a few days in advance. There will be plenty of ...

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

WE HAVE ROASTED CARROTS. YOU ARE GOING TO PUT THOSE IN THE OV FOR 425 DEGREES, 10 MINUTES, TOSS IT IN A LITTLE BIT OF OLIVE OIL, SALT, AND PEPPER, AND ABOUT EVERY 10 MINUTES, YOU ARE STIRRING IT UP.

You can save time by buying halved Brussels sprouts at the store. Toss them in olive oil and sprinkle with salt and pepper, then roast them for 25-30 minutes. Meanwhile, make a relish of kumquat ...

These vibrantly hued, crispy-creamy roasted sweet potatoes from Byrant Terry’s 2020 cookbook, Vegetable Kingdom, are finished with sweet, creamy coconut milk and shredded coco. Pure luxury!

Food & Wine's Thanksgiving vegetable sides span colorful gratin, spice-roasted butternut squash, easy brussels sprouts, brown butter mashed potatoes, and more root vegetables, gourds, and greens ...

Turkey Stock From " Soup Swap: Comforting Recipes to Make and Share," by Kathy Gunst (Chronicle Books, 2016) Classic poultry stock is made by simmering a raw bird and vegetable for hours. In this ...