ROOT vegetables may be cheap and filling, but they’re not exactly exciting. That can be changed, though. Give the humble ...

Roasted rutabaga soup is smooth, savory, and simple to prepare. It simmers with carrots, thyme, and broth, then blends up ...

Spread the sweet potato, parsnip or turnips evenly over the second tray. Roast the vegetables until golden at the edges and ...

So you have a game plan for your Thanksgiving turkey, stuffing and mac and cheese—but what about vegetables? Including them adds variety to your turkey day spread, especially when you roast veggies ...

Add Yahoo as a preferred source to see more of our stories on Google. For me, fall is synonymous with roasted vegetable season. After months of only craving salads, all I want these days are tender, ...

Roasted root vegetables make for a hearty, nutritious breakfast option, inspired by street food traditions around the world ...

Who loves parsnips? Anyone? And why is this magnificent root vegetable so overlooked? The same vegetable shelves that boast ...

3 small red beets, peeled, cut into ½-inch-thick wedges Heat oven to 450 degrees. Spray a large roasting pan with cooking spray. Add all ingredients to roasting pan except chestnuts and thyme. Toss ...

If you’re a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn up ...

These roasted root vegetables are hearty, flavorful, and easy to make. Roasted with olive ...

3 small red beets, peeled, cut into ½-inch-thick wedges 3 small golden beets, peeled, cut into ½-inch-thick wedges 2 quince, quartered lengthwise, core and seeds removed, peeled, and each quarter cut ...