5 Roasted Vegetable Sides for this Winter
Forget chestnuts, try roasting brussels sprouts by an open fire this winter season
Root Vegetables
Ravishing Radishes: 5 Varieties You Need to Try
From purple to pearly white, radishes aren’t just for relish trays anymore! Discover how you can make the most out of different radishes in all shapes, sizes and brilliant colors.
Roasted Root Vegetables with Lemony Herb Pesto
Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.
Root Vegetable & Chestnut Gratin
Roasted chestnuts add seasonal flair to this traditional gratin with celery root and carrots.
Root Vegetable & Apple Slaw with Apricot Ginger Dressing
Golden beets and apricots offer more than just a sunny hue – they also pack a punch of beneficial nutrients. Golden beets are rich in fiber and potassium, while apricots contain vision-supportive vitamin A and collagen-building vitamin C.
Roasted Root Veggies
Roast a variety of root veggies with the same cooking time for an easy side, or add to salads, grain bowls, soups and scrambles.
Root Veggie Lentil Soup
Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.
Root Vegetable–Baked Quinoa with Kale & Goat Cheese
This nutrient-packed Root Vegetable–Baked Quinoa with Kale & Goat Cheese Recipe will keep your energy levels soaring as a part of your Clean Eating meal plan.