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 ...

• 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 ...

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 ...

Home / Food & Drink Try this unusual vegetable, celery root, in a salad or soup By Lisa Williams, correspondent Feb. 14, 2020 11:00 am, Updated: Feb. 20, 2020 8:35 pm ...

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.

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.

Once turnips and beets are completely roasted, add to platter of vegetables. Drizzle vegetables with brown butter and chopped nuts. Garnish with reserved beet leaves and lemon zest. Serves 6.