Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup-exactly what you need after a long day.
Author: Dr. Rupy Aujla
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Author: Rozanne Gold
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Author: Chris Morocco
Author: Michael Mina
Author: Myra Goodman
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.
Author: Dawn Perry
Author: Betty Rosbottom
Author: Maggie Ruggiero
Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed...
Author: Melissa Roberts
Author: Molly Stevens
Author: Dawn Perry
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Author: Diane Morgan
Author: Maria Helm Sinskey
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?" Root vegetables,...
Author: Ruth Cousineau
Author: Mark Bittman
Author: Jeanne Thiel Kelley
Author: Betty Wason
Author: Jamie Purviance
Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. They’re meaty and fatty (in the best possible...
Author: Jeanne Thiel Kelley
Let this subtly sweet and colorful soup lift your spirits during the waning days of winter.