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magazine glazed root vegetables
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Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
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Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
5.0
(5)
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Gina: This simple, beautiful braise of sweet root vegetables and shallots is a perfect complement to any roasted meat (a Thanksgiving turkey, Cornish hens, and pot roast come to mind). For the deepest, richest flavor, be sure to get a good brown color on the vegetables before adding them to the chicken stock. We finish the dish with sage and parsley, but any number of fresh herbs will do the trick, including rosemary, thyme, or oregano.
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An easy side dish for weeknights and holidays, these glazed carrots are coated in a buttery brown sugar syrup.
Easy
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With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
4.6
(4.61)
Easy
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Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you’re using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It’s important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren’t too crowded.
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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This easy, fast cooking process turns carrots into a luxury vegetable. For even better flavor, add the grated zest of an orange or a lemon when about five minutes of cooking time remain. Other vegetables you can prepare this way: turnips, radishes, onions, beets, parsnips, or other root vegetables.
Quick
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A simple braised dish that brings a new look to root vegetables. Serve with stir-fries or with plain grilled or broiled fish. Other vegetables you can prepare this way: turnips and radishes of any type will fill in nicely for the carrots or parsnips.
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Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.
Vegan
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A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
3.4
(3.43)
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Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.
Articles
(221)
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Cooking
This salad full of beets, carrots, parsnips, and celery root brings to light winter's secretly awesome produce
Danielle Walsh
Stymied by the season's produce options? Then give your roasted root veggies a burst of flavor with mint and pistachios
Mike Lew
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
Culture
I am so sick of a winter full of root-vegetable-this and braised-that. What new spring veggies will rock my world?
Andrew Knowlton
Culture
Want to master the intricate art of cooking vegetables? Check out these 5 cookbooks our editors love
Bon Appétit
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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We show you how to make glazed carrots at home in just 31 seconds.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weigt-finish.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt