50 Root Vegetable Side Dish Recipes

1. Baked carrots with thyme. Toss 8 bunches of baby carrots (about 1.4 kg, trimmed and peeled) with 2 tablespoons olive oil, 3 sliced ​​shallots and 1 teaspoon chopped thyme; season with salt and pepper. Bake at 425°F (220°C) for about 30 minutes, until soft.

2. Baked carrots with prunes. Make Roasted Carrots (No. 1), adding 1 cup chopped prunes and 1/4 cup apple cider halfway through baking.

3. Carrots with Parmesan. Using a vegetable peeler, slice 3 pounds (1.4 kg) of mixed carrots into thin strips. Cook in salted boiling water for about 1 minute, until wilted. Reserve 1/3 cup of the cooking water; drain the rest. Toss the carrots with the cooking water, 5 tablespoons of butter, and 1 tablespoon of olive oil. Add 1/2 cup of grated Parmesan cheese, 1/4 cup of mixed chopped herbs (parsley, thyme, rosemary, and chives), 1 1/2 teaspoons of salt, and a couple of grinds of pepper; toss to combine.

4. Baked carrots with shallots. Peel 3 pounds (1.4 kg) carrots and cut in half lengthwise. Toss with 3 tablespoons (3 tbsp) olive oil and season with salt and pepper. Grill, stirring occasionally, until softened and charred, 15 minutes; stir in 3 sliced ​​shallots during the last 5 minutes. Stir in chopped parsley and sprinkle with crumbled goat cheese.

5. Carrots with curry and cranberries. Toast 2 teaspoons curry powder in a dry frying pan over low heat for 2 minutes; mix with 4 tablespoons softened butter, adding 1/2 teaspoon each of grated orange zest and salt. Peel 3 pounds carrots and cut into 1-inch pieces; cook in salted boiling water until soft, 8 to 10 minutes. Drain, toss with the butter mixture, 1/2 cup dried cranberries, and 1/2 cup chopped cilantro. Season with salt.

6. Roasted carrots and parsnips with rosemary. Peel 1½ lbs (680 g) each carrots and parsnips and cut into 1½-inch (3.8 cm) pieces; toss on a baking sheet with 6 quartered shallots, 3 sprigs rosemary, 1 tsp. salt, and a couple of grinds of pepper. Pour 3/4 cup chicken broth over the top; scatter 4 tbsp. diced butter evenly over. Bake at 350°F (190°C) until tender, about 1 hour. Season with salt.

7. Carrots and parsnips with horseradish. Peel and chop 1 pound each of carrots, parsnips, and celery root; toss with 4 tablespoons melted butter. Season with salt and pepper. Bake for 30 minutes at 425°F (220°C) until tender. Sprinkle with chopped parsley and grated horseradish.


8. Stewed turnips with chestnuts. Saute 2 sliced ​​leeks (white and light green parts) in 2 tablespoons butter in a large skillet over medium heat until softened, about 5 minutes. Add 3 pounds turnips (peeled and cut into 7/8-inch wedges), 1/3 cup each apple cider and chicken broth. Season with salt. Cover and simmer until tender, about 15 minutes. Stir in 1 cup crumbled cooked chestnuts, 1/2 cup each dried cherries and chopped parsley, and 2 tablespoons butter.

9. Roasted turnips with carrots and thyme. Follow recipe #6, substituting turnips for the parsnips and 6 sprigs of thyme for the rosemary.

10. Turnips with cream and mustard. Trim 3 pounds (1.4 kg) of turnips and cut into 1-inch (2.5 cm) pieces. Cook in olive oil in a large saucepan over medium-high heat, stirring occasionally, for 10 minutes. Season with 1 teaspoon salt. Reduce heat to medium-low and pour in 1/2 cup water. Cover and cook, stirring once, until softened, about 5 minutes. Reduce heat to low, uncover, and add 1/2 cup heavy cream and 3 tablespoons Dijon mustard. Cook, stirring, until thickened, 1 to 2 minutes. Season with salt.

11. Roasted turnips with herb butter. Puree 1 cup fresh parsley, 1/4 cup olive oil, 1 clove garlic, 1 tablespoon each capers and chopped anchovies, 1/2 teaspoon each grated lemon zest and salt. Trim 3 pounds turnips and cut into 1/2-inch wedges; toss with 2 tablespoons olive oil. Season with salt and pepper. Bake at 425°F (220°C) for 30 minutes, until soft and golden brown. Brush with the butter mixture.


12. Roasted Parsnips with Pesto. In a food processor, puree 1 cup fresh parsley, 1/4 cup each hazelnuts, grated Parmesan, and olive oil, 1 clove garlic, 1/2 teaspoon each lemon zest and salt. Toss 3 pounds parsnips (peeled and halved or quartered lengthwise) with 2 tablespoons olive oil; season with salt and pepper. Bake at 425°F (220°C) for about 30 minutes, until soft and golden brown. Stir in pesto.

13. Parsnip puree with garlic. In a medium saucepan, bring 2 cups heavy cream (10%), 1 cup water, 3 pounds peeled and sliced ​​parsnips, 4 sliced ​​garlic cloves, 2 tablespoons butter, and 2 teaspoons salt to a simmer. Reduce heat to medium-low; cover and simmer until parsnips are tender, about 8 minutes. Uncover and simmer until the liquid thickens, about 4 minutes. Puree until smooth.


14. Parsnip puree with brown sugar. Follow recipe #13, omitting the garlic and adding only 3/4 teaspoon of salt. Combine the parsnips with 1/4 cup light brown sugar and 1 teaspoon pumpkin pie spice mix. Top with more pie spice and butter.

15. Parsnips with dates and chili pepper. Using a vegetable peeler, slice 1½ lbs (680 g) of parsnips into thin strips. Add 3 tablespoons of olive oil, 2 tablespoons each of lemon juice and crushed preserved lemon, ½ cup each of chopped cilantro and dates, and ½ a crushed serrano chili pepper and toss to combine. Season with salt and pepper.

16. Celery and onion puree. Caramelize 2 thinly sliced ​​large onions in butter with a pinch of sugar and salt over low heat for about 25 minutes. Simmer 1.4 kg (3 lbs) chopped, peeled celery in salted water over low heat until tender, about 20 minutes; drain and puree with 1 cup (1/4 cup) milk, 4 tablespoons (1/4 cup) softened butter, and the caramelized onions. Season with salt and pepper.

17. Salad with celery. In a large bowl, whisk together 3 tablespoons white wine vinegar, 2 tablespoons each whole-grain mustard and maple syrup, and 1/2 teaspoon celery salt; stir in 1/4 cup olive oil. Peel 1/2 a small celery root and cut into strips; add 6 celery stalks (thinly sliced), 1/2 cup each chopped parsley, celery leaves, and yellow raisins, and 1 sliced ​​shallot. Add to the dressing and toss; season with salt and pepper.

18. Potato gratin with celery. Bring 2 cups heavy cream, 2 grated garlic cloves, 2 teaspoons each thyme leaves and salt, and 1/4 teaspoon nutmeg to a gentle simmer; season with pepper. Peel and slice 2 pounds (900 g) russet potatoes; peel 1 pound (450 g) celery root and cut into quarters, then slice. Arrange the vegetables in a buttered 1.9-quart (1.9-liter) baking dish; pour the cream mixture over them and cover with foil. Bake at 375°F (190°C) for 50 minutes, then remove the foil, sprinkle with 1 cup (1.5 g) grated Cheddar, and bake until the cheese is melted, 15 to 20 minutes more.

19. Gratin with truffle cheese. Make gratin (No. 18) using Yukon Gold potatoes and substituting truffled pecorino cheese for the cheddar.


20. Vegetable casserole with sausage. Season 8 ounces (230 g) crumbled Italian sausage with salt. Brown in a large Dutch oven over medium-high heat for 5 minutes. Add 1 pound (450 g) each chopped peeled carrots and parsnips, 1 pound (450 g) chopped fennel, 1 sliced ​​onion, 3 sprigs thyme, and 1 tablespoon olive oil; season with salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add 1 1/2 cups (1.5 cups) chicken broth and bring to a simmer, then reduce heat and simmer until vegetables are tender, 10 minutes. Season with salt and pepper. Transfer to a 9-quart (2.8-quart) baking dish; top with herbed croutons. Bake over high heat until golden brown.

21. Potato hash. Cook 3 pounds (1.4 kg) whole Russet potatoes in salted boiling water until tender, 20 minutes. Drain and cool; cut into 1-inch (2.5 cm) pieces. Heat 3/4 cup (1/4 cup) vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper, and cook, turning occasionally, until golden brown and crisp, about 30 minutes. Stir in 3 crushed garlic cloves, 1/2 cup (1/2 cup) chopped parsley, 1 teaspoon each chopped rosemary and thyme; season with salt.

22. Hash with potatoes and mushrooms. Prepare the hash (No. 21). Meanwhile, sauté 1 pound of sliced ​​mixed mushrooms in vegetable oil over medium-high heat until golden brown, 5-7 minutes. Season with salt and pepper. Stir in the potatoes.


23. Potatoes with salt and vinegar. Cook 3 pounds (1.4 kg) fingerling potatoes (halved lengthwise) in a large saucepan of salted boiling water with 1 1/2 cups distilled white vinegar for 20 minutes, until tender. Drain; toss with 3 tablespoons duck fat or peanut oil and 1 1/2 teaspoons salt. Bake at 500°F (260°C) until golden, 20 minutes. Sprinkle with sea salt.

24. Potatoes with sour cream sauce. Follow recipe #23; omit the vinegar. Combine 1 cup sour cream, 2 tablespoons each chopped green onion and dill; season with salt and pepper. Serve with potatoes.

25. New potatoes, Italian style. Saute 3 minced garlic cloves in 1/2 cup olive oil in a large saucepan over medium-high heat for 2 minutes. Add 3 pounds halved Yukon Gold new potatoes, 2 teaspoons salt, and a couple of grinds of pepper. Cook, stirring occasionally, until softened, 5 minutes. Add 1 1/2 lb. can cherry tomatoes, 3/4 cup chicken broth, and 2 bay leaves. Cover and simmer until the potatoes are tender and the sauce has thickened slightly, 25 minutes. Stir in 2 tablespoons each chopped oregano and parsley.

26. Baked purple potatoes with corn. Cut 2 pounds (900 grams) purple potatoes into 1/2-inch (1.3-cm) pieces; add 2 tablespoons vegetable oil, 2 16-ounce (425-gram) cans of hominy corn (drained and rinsed), 6 crushed garlic cloves, 1 teaspoon each of ground cumin and salt, and a pinch of cayenne pepper; toss to combine. Bake at 425°F (220°C) for about 45 minutes, until crisp. Toss with 1/4 cup cilantro. Season with salt and squeeze over the juice of 1 lime.

27. Crispy purple potatoes. Place 3 pounds (1.4 kg) small purple potatoes in a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer until tender, 25-30 minutes. Drain; cool slightly. Coat 2 rimmed baking sheets with olive oil. Arrange the potatoes on the baking sheets and flatten each one with a spatula; drizzle with olive oil and season with salt. Bake for 30 minutes at 450°F (245°C) until crisp, turning the potatoes over halfway through cooking.

28. Roasted Sweet Potato and Kale Salad. Cut 2 sweet potatoes into 1/2-inch pieces; toss with olive oil, salt, and pepper. Bake at 425°F (220°C) until tender, about 20 minutes; cool. Purée 1 small cooked, peeled beet in a blender with 1/2 cup each buttermilk and crumbled blue cheese and 2 teaspoons apple cider vinegar; season with salt and pepper. Toss 8 cups baby kale with 1/2 cup each toasted pecans and chopped dates. Add the sweet potato and some chopped chives; drizzle with the dressing.

29. Mashed white sweet potato. Peel and quarter 3 pounds (1.4 kg) white sweet potatoes. Place in a large saucepan of cold, salted water. Bring to a boil, then reduce heat and simmer until tender, about 25 minutes; drain in a colander. Return the sweet potatoes to the saucepan, add 1 cup (110 g) warm milk and 4 ounces (110 g) softened butter; mash. Season with nutmeg, salt, and pepper. Add more butter and drizzle with maple syrup.

30. Yams with ginger and miso. Combine 3 tablespoons each of softened butter and miso paste with 2 teaspoons of grated peeled ginger and 1 teaspoon of honey. Prick 6-8 small dark red yams all over with a fork. Bake directly on the oven rack at 425°F (220°C) until tender, about 40 minutes. Make deep slits in the center and loosen the flesh. Add the miso butter, drizzle with honey, and sprinkle with chopped chives.


31. Sweet Potatoes with Lemon-Maple Glaze. Peel 3 pounds (1.4 kg) sweet potatoes and cut into 1-inch (2.5 cm) pieces; peel 2 lemons and cut into wedges. Cook in salted boiling water until soft, 20 minutes. Drain in a colander; return to the pan and stir in 1/2 cup maple syrup, 4 tablespoons butter, and 1 teaspoon cinnamon. Cook over medium heat until the vegetables are glazed. Sprinkle with chopped toasted pecans and grated lemon zest; season with salt.

32. Sweet potatoes with marshmallows. Boil the sweet potatoes according to recipe #31, using only 1 lemon; mash with maple syrup, butter, and cinnamon. Transfer to a 2.8-quart baking dish. Top with mini marshmallows; toast in the oven under high heat.

33. Baked sweet potato wedges. Cut 3 large sweet potatoes into 1-inch wedges; toss with 2 tablespoons olive oil and arrange on 2 rimmed baking sheets. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon each ground cumin and coriander; sprinkle over sweet potatoes and season with salt and pepper. Bake at 425°F (220°C), turning occasionally, until tender and golden brown, 45 minutes.

34. Sweet potato with butter and chipotle. Combine 3 tablespoons softened butter with 2 tablespoons honey and 1 teaspoon chipotle chili powder. Prick 4 large sweet potatoes all over with a fork. Bake directly on the oven rack at 400°F (200°C) until tender, about 1 hour. Cut the sweet potatoes in half; fluff the flesh. Add the chipotle oil, crumbled cooked bacon, and sliced ​​green onions.


35. Baked sweet potato with beets. Peel 1 pound (450 g) beets and 1½ pounds (680 g) sweet potatoes, cut into 7-inch (1.9 cm) pieces; toss with 2 tablespoons (200 g) olive oil and 1/4 teaspoon (1/4 teaspoon) hot paprika. Season with salt and pepper. Bake at 450°F (230°C) for about 25 minutes, until tender, stirring halfway through. Sprinkle with chopped dill. Mix 2 tablespoons (200 g) plain Greek yogurt with 1/4 teaspoon (1/4 teaspoon) grated lemon zest; season with salt and pepper and thin with water. Serve with sweet potatoes.

36. Beetroot carpaccio. Cook 3 large whole Golden or Chioggia beets in salted boiling water for about 1 hour, until soft. Drain and peel. Slice thinly (preferably with a shredder) and arrange on a plate; drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper. Sprinkle with chopped green onions and parsley, baby arugula, and grated Parmesan.

37. Beetroot salad with prosciutto. Peel and quarter 6 medium cooked beets and wrap each in prosciutto. Arrange 3 cups arugula on a plate; top with the beets and 2 cups sliced ​​cantaloupe, season with salt and pepper. Whisk 2 tablespoons champagne vinegar with 1/2 teaspoon Dijon mustard; stir in 1/4 cup olive oil, and season with salt and sugar. Drizzle with the dressing and sprinkle with toasted almonds and chopped mint.

38. Salad with beetroot and orange. Peel 4 oranges with a paring knife and slice crosswise; arrange on a plate. Add 3 cups of chopped, peeled, cooked beetroot, drizzle with 3 tablespoons of white wine vinegar and olive oil; season with salt and pepper. Sprinkle with chives.

39. Crispy fried beets. Trim and halve 2 pounds (900 g) beets; cook in a large saucepan of salted boiling water with 1/4 cup distilled white vinegar until tender, about 2 hours. Drain and peel. Sauté 1 small sliced ​​onion in 4 tablespoons butter over high heat until golden. Add another 1 tablespoon of butter, then the beets and crush them with a spatula. Cook, turning, until crisp. Season with salt.


40. Beetroot salad with fennel and apple. In a large bowl, whisk together 3 tablespoons each of distilled white vinegar, olive oil, and finely grated fresh horseradish with 1.5 teaspoons of salt. Add 1 green apple, 1 head of fennel, and 1 peeled, raw golden beet (all thinly sliced); toss to combine. Sprinkle with fennel fronds.

41. Bread pudding with rutabaga. Sauté 3 sliced ​​leeks (white and light green parts), 1 medium grated peeled rutabaga, 1 teaspoon each fresh thyme and salt in butter over medium heat until the vegetables are tender, about 15 minutes. In a large bowl, whisk together 6 eggs, 2 1/2 cups heavy cream (10%), 2 teaspoons salt and a pinch of nutmeg. Stir in 1 pound cubed challah bread and the vegetable mixture; let soak for 30 minutes. Transfer to a greased 9 x 13-inch (23 x 33 cm) pan and cover. Bake at 350°F (180°C) for 45 minutes, then uncover and bake for another 30 minutes, until golden brown.


42. Rutabaga with sage and brown butter. Peel and dice 3 pounds (1.4 kg) rutabaga. In a small skillet, melt 4 tablespoons (1/4 cup) butter over medium heat; cook until browned. Stir in the rutabaga and 1/3 cup (1/3 cup) chopped sage. Season with salt and pepper. Bake at 425°F (220°C) until tender, 40 minutes. Sprinkle with grated Pecorino cheese and sage; season with salt.

43. Baked rutabaga with ginger and coconut. In a large saucepan, combine 3 pounds (1.4 kg) rutabaga (peeled, quartered, then thinly sliced), 1 pound (425 g) can unsweetened coconut milk, 1/3 cup water, 1/4 cup chopped peeled fresh ginger, 1 1/2 teaspoons salt, and a few grinds of black pepper. Cover and simmer until tender and liquid has evaporated, 25 minutes. Transfer to a greased 9-quart (2.8 l) baking dish. Combine 1/2 cup each panko breadcrumbs, unsweetened coconut flakes, 1 tablespoon melted coconut oil, and a pinch each cayenne and salt; sprinkle over rutabaga. Bake at 425°F (220°C) for 10 minutes, until golden brown. Sprinkle with cilantro.

44. Salad with jicama and grapefruit. Using a paring knife, peel 2 pink grapefruit. Score between the membranes to remove the segments and place in a large bowl; squeeze the membranes over the bowl to release the juice. Peel 1 small jicama, cut into quarters, then thinly slice. Add the jicama, a bunch of sliced ​​radishes, 1/2 cup each cilantro and dried cranberries, and 1 sliced ​​Fresno chili to the bowl. Add 2 tablespoons each raspberry vinegar and roasted peanut oil and 1 teaspoon sugar. Season with salt and toss.


45. Sauteed radishes with chard. Chop 1 bunch chard; separate the leaves and stems. Sauté the chard stems and 2 bunches quartered radishes in olive oil in a saucepan over medium-high heat, stirring occasionally, until softened, 10 minutes. Add the chard leaves, 4 sliced ​​garlic cloves, 1 teaspoon each lemon juice and zest; season with salt and pepper. Cook until the leaves are wilted.

46. ​​Glazed radishes. Bring to a gentle simmer, covered, with 2 lbs (900 g) of small radishes (cut large ones in half), 1/2 cup apple cider, 2 tbsp butter, 1 1/2 tsp each thyme leaves and salt. Cook until tender and crisp, 8 minutes. Remove the lid and simmer until the liquid has evaporated and the radishes are glazed.

47. Baked Yucca with Turmeric. Peel 3 pounds (1.4 kg) yucca roots and cut into 2-inch (5 cm) pieces. Cook in a large pot of boiling salted water for 15 minutes, until tender. Drain; cool slightly. Cut into 1-inch (2.5 cm) pieces, add 3 tablespoons olive oil, 2 grated garlic cloves, a 1-inch (2.5 cm) piece of grated peeled fresh turmeric, 1 teaspoon salt, 1/2 teaspoon each ground cumin and pepper, and toss to combine. Bake at 425°F (220°C), turning halfway through, until golden, about 50 minutes. Season with salt. Sprinkle with chopped cilantro and serve with lime wedges.

48. Baked Jerusalem artichoke with carrots. Peel 900 g of Jerusalem artichokes and 450 g of carrots, cut into 3.8 cm pieces. Toss with 3 tbsp of olive oil; season with salt and pepper. Bake at 260°C (500°F), stirring occasionally, for about 30 minutes, until lightly charred. Toss with 1/3 cup of chopped parsley, the grated zest of 1 lemon, and 2 grated garlic cloves.

49. Baked root vegetables with bacon. Cut 1 pound red potatoes, peeled parsnips, and carrots into 1-inch pieces; cut 8 ounces (230 g) of bacon into 1/2-inch pieces. Toss with 3 tablespoons olive oil, 2 tablespoons chopped sage, a few sprigs of sage, 6 sliced ​​garlic cloves, and 1/2 teaspoon ancho chili powder. Bake at 425°F (220°C) until tender and golden, 40 minutes. Season with salt and toss with chopped parsley.

50. Baked root vegetables with bacon and chili. Follow recipe #49, omitting the sage and increasing the chili powder to 1 teaspoon. Puree 1/2 cup each sour cream and cilantro with the juice of 1 lime; season with salt. Drizzle the dressing over the vegetables.