Note: The more colorful the root vegetables — a pink turnip, yellow carrot, parsnip and golden and red beets, for example — the more beautiful the resulting dish. 1 1/2 cups black lentils ...

Cabbage is currently the belle of the vegetable ball. Like Brussels sprouts in the early 2000s, restaurants everywhere are ...

Preheat the oven to 425°F. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between two large, sturdy rimmed baking sheets.

Easy, Classic Roasted Root Vegetables. A simple formula for roasting any mix of root vegetables — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas. Prep time 10 minutes.

Root vegetables can be braised, roasted, stewed, fried, mashed, grilled and even served raw. While roasted root vegetables are a definite go-to this time of year, there’s so much more that can ...

Roasted Root Vegetables. Makes 6-8 servings. 3 pounds root vegetables (beets, carrots, garlic, parsnips, potatoes, turnips, radishes, rutabaga and onions) ¼ cup extra-virgin olive oil.

Toss the vegetables with the oil and salt, and scatter over the preheated baking sheets. Roast in the oven, shaking the pan occasionally and turning it once, until the vegetables are golden and ...

Preparation 1. In a large bowl, toss the potatoes, carrots and/or parsnips with the rosemary, oregano, thyme, salt, pepper and olive oil. 2. Tear off 4 foot-long pieces of heavy-duty foil or 4 2 ...