22 Creative Root Veggie Recipes You Haven’t Cooked Up Yet
Root veggies — the humble workhorse of the produce world. Although they don’t look like much from the outside, root vegetables pack a serious punch from within. Peel back the tough skins and you’ll find jewel-toned shades of orange, amber, crimson, pink, purple and gold. Not only are they visually striking, they’re also loaded with nutrients and fiber. While we see more common types of potatoes and carrots available year round, roots are most abundant during fall and winter months. Whether you’re looking for indulgent comfort food or a fresh take on salad, we’ve got enough recipes to help you roast, fry, steam, caramelize, melt or mash your way through the cold season.
1. Glazed Beet and Carrot Salad: Simple, yet stunning. This makes an elegant starter for your next dinner party. Use multicolored carrots from your farmers market for an extra gorgeous spread. (via Sprouted Kitchen)
2. Sweet Potato Pie Cupcakes With Marshmallow Frosting: Sweet potato casserole (you know, the one with the marshmallows from Thanksgiving at grandma’s) meets sweet potato pie in tender cupcake form. Plus, they’re personal size so you don’t have to share with anyone. (via How Sweet It Is)
3. Wheat Berries With Roasted Parsnips, Butternut Squash and Dried Cranberries: Although tasty, parsnips can appear a little bland. This dish mixes colorful autumn squash and tart red cranberries to give the roots a visual lift. Plus, it’s extra healthy with the addition of the whole grains. (via Williams Sonoma Taste)
4. Sweet Potato Waffles: Your mornings will be extra cozy and nutritious with these waffles. Serve with fresh fruit compote or segmented citrus, as they’re shown here. (via Brooklyn Supper)
5. Winter Vegetable and Gorgonzola Galette: The best part about this stunner is how versatile it is. Sub in any vegetables you find at the local market for a year-round recipe, though we’re partial to this combo of carrots, beets and butternut squash. (via Happyolks)
6. Healthy Chipotle Chicken Sweet Potato Skins: These loaded potato skins are so delicious you won’t miss the more classic versions. They’re definitely a worthy addition to your Sunday football snack rotation. (via Half Baked Harvest)
7. Roasted Yams, Ginger Yogurt and Pickled Red Onions: This dish is a study in perfect harmony. It’s hearty and comforting while still getting a bright lift from the yogurt and notes of acid from the pickled onions. (via Not Without Salt)
8. Roasted Garlic, Parsnip and White Bean Soup: Roasting garlic tempers its bite and trains it into mild, aromatic goodness. White beans help the parsnips melt into an extra creamy base. (via Yummy Beet)
9. Beetroot Chocolate Cake: We know, you’re skeptical. But, similar to with carrot cake (and you KNOW you love that) beets add just the right amount of moisture for a tender texture. Their subtle sweetness goes hand in hand with chocolate, and then there’s this frosting situation… (via Nigella Lawson)
10. Kolhrabi Carrot Fritters With Avocado Cream Sauce: Think of a standard hashbrown, but with waaay more flavor and pizzaz. The avocado sauce shown here is divine, but this little veggie cake also makes a perfect bed for a poached egg. Just sayin’. (via A Couple Cooks)
11. Fennel and Radish Salad With Lemon and Olive Oil: Root veggies are often associated with warm, comfort-food type dishes, but they also make for seriously fresh salads, too. Try this one, starring radishes, to lighten up heavier cold-weather dishes like carnitas or fried chicken. (via Drizzle and Dip)
12. Black Bean Sweet Potato Chili: Sweet potatoes join up with beans, quinoa and smoky chipotle peppers for a chili you can feel great about. Plus, it only uses one pot and comes together in well under an hour. Say hello to your new weeknight tradition. (via What’s Gaby Cooking)
13. Roasted Vegetable Soup: This recipe simply calls for six cups of root vegetables, so get ready to get creative! We suggest carrots, turnips, rutabagas and sweet potatoes. (via A Calculated Whisk)
14. Jicama Carrot Slaw With Honey-Lime Dressing: Jicama is super refreshing and sweet. It’s delicious on its own, in this zesty slaw, or can pair perfectly alongside spicy Mexican dishes. (via Cookin’ Canuck)
15. Cauliflower and Caramelized Onion Tart: The humble onion: so unassuming and yet so delicious. This tart feels decadent enough for a holiday meal. Make it a full day ahead and reheat in a low-temperature oven. (via Thyme and Honey)
16. Vegan Ginger Carrot Bisque: This soup is basically velvet in a bowl. It’s comforting and nourishing but full of flavor — the perfect dish to get over a cold or to take to a new mom. It also freezes nicely, so you can make a large pot and store some for a rainy day. (via The First Mess)
17. Roasted Golden Beet and Turnip Salad With Green Goddess Dressing: This salad is almost too pretty to eat. If you can’t find golden beets, any variety will do just fine. (via Brooklyn Supper)
18. Parsnip Gratin With Gruyere and Thyme: Parsnips have an unexpected sweetness, so what better to match them than savory gruyere? Our mouths are already watering. (via Feasting At Home)
19. Zesty Jicama Salad With Avocado, Cilantro and Lime: Jicama is tasty on its own, but give it a little pizazz with some avocado, bright citrus and herbs, and you’ve got a winning dish. We especially like this served with grilled fish. (via Fettle Vegan)
20. Vietnamese Beef and Kohlrabi Salad: This is one of those dishes we’ll reach for again and again. It’s healthy but hearty and easy to throw together. Carrots and kohlrabi are generally under-appreciated in the veggie world, but here they get a starring role alongside strips of tender pan-fried beef. (via Gourmantine)
21. Paprika Parsnip Fries: If this photo isn’t tempting enough, here’s a fun fact: these fries are actually good for you! Parsnips are loaded with potassium and vitamins and since these are roasted (not actually fried) you can absorb all of that without the oil. (via A House In the Hills)
22. Pear and Parsnip Cake With Rosemary Syrup: We had to end on an extra sweet note with this showstopper. Each cinnamon-laced layer gets soaked with the rosemary syrup for subtle flavor and to keep the texture extra moist. Plus, trendy “naked cakes” require much less effort to frost. (via Twigg Studios)
What’s your favorite root vegetable? Tell us in the comments, below.
