Vegetables grown for their underground parts have tasty roots, tubers, rhizomes, or bulbs. These structures are packed with carbohydrates and water for the plants, and deliciousness for us. These ...

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 ...

Serves 4 to 6 (easily doubled). Note: Use any mix of root vegetables you like and have available, but make sure they are sliced super thin. You can make this in advance and bake it right up to the ...

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 ...

If you want to make this hash vegetarian-friendly, simply omit the bacon and toss the vegetables with 1/2 cup olive oil or melted butter in Step 3. Then cook the vegetables for 1 hour at 425 degrees ...

Baked Chicken and Root Vegetables is a fuss-free and flavorful sheet pan dinner perfect for busy weeknights. This recipe features tender, herb-seasoned chicken breasts roasted alongside a colorful ...

Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turn to coat. Place pans on two racks in ...

The end of the growing season is upon us (for the most part), but we’ve had a good run. I can’t tell you a time where I was picking tomatoes or peppers from my home garden in mid-October. But November ...