6 Vivacious Root Vegetable Recipes to Prepare This Fall
When it comes to produce, root vegetables are often overlooked and neglected. However, these flavorful fall veggies shouldn’t be ignored. They’re extremely nutrient-dense and create delectable dishes that are hearty, warm, and comforting. The best part? Root vegetables’ peak season begins in autumn, meaning these vibrant veggies will add a sweeter and more complex flavor to your meals. Whether you’re craving roasted vegetables or a savory stew, these 6 ravishing recipes will take care of all your root veggie needs.
1. Roasted Autumn Root Vegetables
One of the easiest ways to enhance root vegetables’ flavor is by roasting them. AllRecipes.com’s dish calls for beets, potatoes, parsnips, turnips, rutabaga, and seasonings to create a fantastic fall side to enjoy for supper. If you want to use fresh produce, fall is the perfect time of year to pick up these veggies at a farmer’s market!
- Cooking spray
- 4 beets, peeled and cut into ¾-inch cubes
- 2 new potatoes, peeled and cut into ¾-inch cubes
- 2 parsnips, peeled and cut into ¾-inch cubes
- 2 turnips, peeled and cut into ¾-inch cubes
- 1 rutabaga, peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- Salt and ground black pepper, to taste
- ⅓ cup vegetable broth
- 2 tablespoons balsamic vinegar
- 1 pinch Italian seasoning, or to taste
- 1 (4-ounce) package goat cheese, crumbled
Directions: Preheat oven to 450 degrees Fahrenheit. Spray a baking sheet with cooking spray. Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl. Spread seasoned vegetables over prepared baking dish. Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes. Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl. Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more. Transfer roasted vegetables to a bowl and toss with goat cheese.
2. Braised Root Vegetables and Cabbage With Fall Fruit
You won’t believe how divinely delectable fruit and veggies taste after being cooked in chicken broth. Food & Wine’s recipe, which yields 6 servings, pairs wonderfully with chicken, pork, and duck. If you’ve never prepared duck before, Edible East End suggests creating a simple and savory rub to enhance its flavor. You’ll end up with a mouth-watering meal that’s warm, comforting, and delicious.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, thinly sliced
- 4 carrots, sliced ⅓ inch thick
- 4 large radishes, quartered
- 4 baby turnips, peeled and quartered
- ¾ pound Savoy cabbage, cored and coarsely chopped
- 1 Golden Delicious apple, peeled, cored, and cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- Freshly ground pepper
- 1½ cups low-sodium chicken broth
- 1 Bosc pear, peeled, cored, and cut into 1-inch pieces
Directions: Preheat oven to 350 degrees Fahrenheit. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple, and garlic. Season with salt and black pepper, and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender. Remove from the oven, stir in the pear pieces, and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
3. Slow Cooker Root Vegetable Stew Recipe
A root vegetable stew is perfect for fall: It’s hearty, savory, and satisfying. The best part? You can prepare this Chow recipe ahead of time and rewarm it in the slow cooker for an easy weeknight dinner. It yields 6 to 8 servings.
- ¼ cup olive oil
- 2 medium yellow onions, large dice
- Kosher salt
- 1¼ teaspoons ground ginger
- 1 (3-inch) cinnamon stick
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- Pinch saffron threads
- Freshly ground black pepper
- 1 pound Yukon Gold potatoes (about 3 large), large dice
- 1 pound carrots (about 4 to 5 medium), peeled and large dice
- 1 pound parsnips (about 4 medium), peeled and large dice
- 3 cups low-sodium chicken or vegetable broth
- 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
- 1 pound sweet potatoes (about 2 medium), peeled and large dice
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1½ cups)
- ½ cup golden raisins, also known as sultanas
- 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
- 1½ tablespoons cider vinegar, plus more as needed
Directions: Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper, and cook until fragrant, about 1 minute. Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cover and cook on high for 1 ½ hours.
Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Add the spinach and gently mix; do not overmix. Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.
4. Saffron and Honey-Glazed Root Vegetables
Saffron, sea salt, pepper, vinegar, parsley, and thyme sprigs will create a root vegetable dish that’s filled with unbelievably fresh flavors. This eCurry recipe calls for rutabaga, carrots, parsnip, onion, and a fennel bulb, and you can also include turnips, beets, and celeriac if you’d like to add a few more. In fact, the more you add, the better it will be. Oh My Veggies explains that because root veggies grow underground, they absorb tons of nutrients from the soil. You’ll get a healthy dose of antioxidants, vitamins C, B, and A, and iron after eating this glazed dinner dish.
- 1 rutabaga, peeled and diced into 1-inch cubes
- 2 carrots, well scrubbed and diced into 1-inch cubes
- 2 parsnips, well scrubbed, and diced into 1-inch cubes
- 1 onion, peeled and diced diced into 1-inch cubes
- 1 fennel bulb, washed well and cut into wedges with the end intact
- ¼ cup extra virgin olive oil
- ⅓ cup honey
- ½ teaspoon of good-quality saffron
- Sea salt
- Black pepper
- Crushed red pepper (optional)
- 2 tablespoons vinegar or fresh lemon juice
- Some chopped parsley for garnish
- Some thyme sprigs
Directions: Take a large, thick-bottomed skillet or a cast-iron skillet. Place it on very high heat and put the honey and the saffron in the pan. When the honey starts to bubble, add all the vegetables except for the fennel bulb to the pan/skillet and lower the heat to medium; stir and toss while cooking for about 12 to 15 minutes, until the vegetables are well-coated and glazed.
Drizzle half the amount of the olive oil on the vegetables; add the salt. Reduce the heat to somewhere between low to medium and continue cooking for about 10 to 12 minutes. Add the wedges of the fennel bulb now. Cook until the vegetables are cooked though, but still firm, for another 15 minutes. You will know it is done when the vegetables are fork tender and have light brown spots/coating on them.
5. Root Vegetable Casserole
Your tough root vegetables will quickly transform into a tasty and tender casserole after preparing this PBS dish. This healthy and vegetarian-friendly recipe creates an elegant entree that will quickly become a fall favorite.
- 1 large sweet potato, peeled
- 1 rutabaga, peeled
- 1 large onion, peeled
- 4 parsnips, peeled
- 2 Yukon potatoes, peeled
- 2 cups kale, cut into medium-sized pieces
- 2 cups collard greens, cut into medium-sized pieces
- 3½ cups grated cheddar cheese
- 1 cup vegetable stock
Directions: Carefully slice all of the root vegetables using a Japanese mandolin set to slice at ⅛-inch thickness. Make sure to keep each vegetable separated into neat stacks. In a medium-sized stovetop, layer half of each type of root vegetables, starting with the sweet potatoes and working your up to the Yukon potatoes. After half of each root vegetables has been layered, add half of the collard greens and kale.
Season with salt and pepper and sprinkle with 1½ cups of the cheese. Repeat the layering process using the remaining ingredients. When layering is complete, slowly add the vegetable stock. Cover, but make sure to leave the lid slightly open, and cook over very low heat for 35 to 45 minutes. Sprinkle with the remaining ½ cup fresh cheese just before serving.
6. Roasted Root Vegetable “Candy”
The bite-sized pieces of assorted root veggies can be used as a savory snack or satisfying side dish. By roasting The Pioneer Woman’s recipe, you’ll bring out the vegetables’ natural sweetness, creating a dish that’s as sweet as candy. You’ll love this dish paired with Martha Stewart’s perfect roast chicken recipe, which creates a tender, juicy, and golden-brown dinner delight.
- 1 whole celery root, peeled and diced
- 3 whole parsnips, peeled and diced
- 6 whole carrots, peeled and diced
- Other root vegetables, peeled and diced
- Olive oil, for drizzling
- Salt and pepper, to taste
Directions: Preheat oven to 375 degrees Fahrenheit. Throw diced vegetables on a large baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Use hands to toss, then arrange in a flat layer on the pan. Roast for 30 to 40 minutes, or until vegetables are golden brown. Allow to cool to room temperature before eating.