Grandma said to eat your root vegetables. And if she’d had these delightful recipes, you would have followed her advice. This classic was featured in the October 2005 issue of Traverse, Northern ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

The recipe options feel endless with root veggies. Soups, stews, stir-fries, pastas, salads, and gratins are among my favorites, but simply roasting them is the most repeated recipe, and they come out ...

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato ...

Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables. This recipe balances savory and sweet flavors with an easy maple-Dijon glaze that caramelizes beautifully in the oven. Colorful ...

There’s something about the caramelized edges of roasted vegetables, especially broccoli and onions, that brings me a bit of joy. Maybe it’s the natural sweetness that comes out during the high heat ...

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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 fall into ...