Fall is the perfect time to enjoy root vegetables. As the weather cools, embrace the harvest and warm up your kitchen with these delicious recipes.
Root vegetables like carrots, parsnips, turnips and beets are staples of fall. They are packed with nutrients and their earthy, robust flavors are ideal for the cozy nights of autumn. Start your fall feast with a bright carrot ginger soup. Simmer chopped carrots, fresh ginger and vegetable broth until the carrots are tender. Puree the soup for a smooth and creamy texture or leave it chunky for extra body. Garnish with a swirl of coconut milk or yogurt and a sprinkle of fresh herbs.
Another classic fall favorite is maple roasted root vegetables. Toss chopped carrots, parsnips, turnips and beets in maple syrup, olive oil and rosemary. Spread on a baking sheet and roast at 400 F until the vegetables are tender and caramelized, about 30 minutes. Enjoy as a side dish to pork, chicken or turkey.
For a hearty one-pot meal, make a vegetable pot pie or shepherd’s pie with mashed root vegetables. Sauté diced onions, carrots, parsnips and celery, then stir into a creamy base with vegetable broth and white wine. Simmer until the vegetables are tender, then pour into a baking dish and top with mashed potatoes or a pie crust. Bake until the filling is bubbly and the topping is golden brown.
Fall salads don’t have to be boring. Shred carrots, beets and cabbage for a colorful slaw dressed in a creamy poppy seed dressing. Or make a roasted root vegetable salad with turnips, rutabagas, parsnips and brussels sprouts, tossed in a mustard vinaigrette. Top your salad with toasted nuts, fresh or crumbled goat cheese for extra protein.
For dessert, bake sweet carrot cake cupcakes, beetroot brownies or parsnip muffins. Root vegetables provide natural sweetness and moisture to baked goods. Spice up your cupcakes with cinnamon, nutmeg, cloves or pumpkin pie spice, or add cocoa powder to brownies and muffins for a chocolatey treat.