For me, fall is synonymous with roasted vegetable season. After months of only craving salads, all I want these days are tender, caramelized vegetables. This recipe for roasted root vegetables is ...

Oven roasted root vegetables with a honey brown butter sage sauce is a gorgeous way to bring the flavors and colors of fall to your holiday table. This colorful dish combines the earthy flavors of ...

Instructions. Heat oven to 400°F. On baking sheet, toss all vegetables with oil. Roast 40 min. or until tender and golden brown, turning several times.

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 ...

Root Vegetable Gratin. A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of creamy red potatoes, sweet butternut squash, and savory parsnips.

Ingredients. 1 pound sweet potatoes, peeled and cut into 1/2-inch strips 1 medium onion, peeled and sliced vertically into wedges 1/4 cup olive oil, divided ...

Root vegetables abound this time of year — multicolored beets, gnarly-looking celery root, ubiquitous carrots and more. These recipes from our archives make this produce shine. It’s easy to ...

1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water. Combine oregano, garlic, salt and pepper; press onto beef pot roast.Heat oil in stock pot on medium. Brown pot roast; pour off drippings.

While we always sing the praises of pumpkins and corn when fall comes around, don't forget tasty root veggies like parsnips, celeriac and sweet potatoes.