Root Vegetable Recipes

As summer produce fades, root vegetables shine

As the summer winds down, we say goodbye to its bountiful produce. No more ripe tomatoes, sweet, corn, or crisp peas. Fortunately, the arrival of cooler weather marks the beginning of root vegetable season. Throughout fall and winter, you can find us cooking with potatoes, beets, turnips, radishes, and other delicious root vegetables. From sweet potato casserole to braised carrots, we've rounded up our favorite root vegetable recipes.

Sweet potatoes are one of our favorite fall foods. Thanksgiving isn't complete without a fluffy sweet potato casserole—for textural contrast, try topping it with a crisp pecan crumble. For a sweeter, richer alternative to French fries, sweet potato fries are the way to go. Both baking and frying can produce great results.

Vibrant, earthy beets are another cool-weather staple. They're especially good for roasting, which tenderizes them and brings out their sweetness. Try roasting them with other winter vegetables like Brussels sprouts and turnips, or serve them with a citrusy crème fraîche dressing to brighten them up.

Turnips and rutabagas, like many root vegetables, are available year-round, but we're most drawn to them in winter. Roasting turnips in a salt crust makes them buttery and tender—serve them with microgreens on a creamy bed of goat cheese. Roasted rutabagas are wonderful in a rustic green salad with flaky pieces of smoked trout.

Find all of these dishes and more in our collection of root vegetable recipes.

Salt-Roasted Turnips with Goat Cheese and Greens

Salt-Roasted Turnips with Goat Cheese and Greens
Kobe Desramaults uses almost no spices at his Michelin-starred restaurant In de Wulf, located in an isolated corner of Belgium. Here he relies on salt roasting to make these turnips, served on a bed of creamy goat cheese, buttery and tender. Get the recipe for Salt-Roasted Turnips with Goat Cheese and Greens »Romulo Yanes
Brisket and Potato Kugel

Brisket and Potato Kugel

This hearty meat and potato casserole is perfect for a nontraditional Passover main.Matt Taylor-Gross
Hakurei Turnips with Mustard Broth

Hakurei Turnips with Mustard Broth

Mustard seeds transform into tender, caviarlike pearls and impart a subtle nutty perfume to this simple spring root vegetable dish from Chef Corey Lee.James Carriere
Oyster Club's Lobster

Oyster Club's Lobster

Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.Farideh Sadeghin
Dried Beet Powder

Dried Beet Powder

Chef Chris Shepherd of Underbelly in Houston uses beet powder, made from pulverized dried beets, to give his char siu chicken a distinctive pinkish hue that typically comes from chemically produced red food dye. Similarly, the ingredient can color everything from pickling liquid and aïoli to baked goods and frosting. "It adds an inherent sweetness," says Shepherd, "but it's not a strong flavor."Matt Taylor-Gross
Sweet and Sour Vegetables with Poached Egg

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.Romulo Yanes

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity.Con Poulos
Potatoes Roasted with Saffron

Potatoes Roasted with Saffron

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.Farideh Sadeghin

Roasted Beets with Orange and Crème Fraîche

Roasted Beets with Orange and Crème Fraîche
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.Vanessa Rees
Lentil and Beet Salad with Lavender-Mustard Vinaigrette

Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.James Oseland
Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad from New German Cooking (Chronicle Books, January 2015) by Jeremy and Jessica Nolen.Ingalls Photography

Roasted Winter Vegetables

Roasted Winter Vegetables
Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side.James Roper

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that's a perfect base for slices of smoked salmon and peppery watercress.Helen Rosner
Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.Ingalls Photography
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.Penny De Los Santos
Pickled Radishes and Green Onion

Pickled Radishes and Green Onion

Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.Maxime Iattoni
Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao)

Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao)

A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.Todd Coleman
Old-Fashioned Scalloped Potatoes

Old-Fashioned Scalloped Potatoes

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser.Gemma and Andrew Ingalls

Mashed Yams with Lime and Honey

Mashed Yams with Lime and Honey
Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.Helen Rosner

Cumin-Roasted Carrots and Parsnips

Cumin-roasted carrots and parnsips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.Helen Rosner
Lemon-and-Herb-Roasted Vegetables

Lemon-and-Herb-Roasted Vegetables

Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.
Fish, Green Banana, and Root Vegetable Soup (Tapou)

Fish, Green Banana, and Root Vegetable Soup (Tapou)

Tender root vegetables and fried fish make this garlicky stew a satisfying meal.Penny De Los Santos

Potato and Rutabaga Gratin

Potato and Rutabaga Gratin
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman
Celery Root Rémoulade

Celery Root Rémoulade

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.Landon Nordeman

Sweet Potato Casserole with Bourbon and Pineapple

Sweet Potato Casserole with Bourbon and Pineapple
A variation of traditional sweet potato casserole gets its depth of flavor from bourbon and pineapple.Anna Stockwell

Maple-Glazed Carrots

Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.Laura Sant

Fingerling Potatoes with Bacon

Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.Vanessa Rees
Sweet Potato Casserole with Pecan Crumble

Sweet Potato Casserole with Pecan Crumble

This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.Todd Coleman

Brigtsen's Scallops with Sweet Potato Puree and Onion Marmalade

Brigtsen's Scallops with Sweet Potato Puree and Onion Marmalade
Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish.Todd Coleman

Sweet Potato Honey Fries with Curry-Honey Sauce

Sweet Potato Honey Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special.Maxime Iattoni

Sweet Potato Fries

Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.Helen Rosner

Pomme Purée

Pomme Puree
Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »Ingalls Photography
Carrots Vichy

Carrots Vichy

In Acheson's update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.Ariana Lindquist

Classic Carrot Cake

Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.Todd Coleman
Radish Kimchi

Radish Kimchi

Very large, firm daikon radishes are the best for making this classic kimchi.Todd Coleman
Smita Chandra's Daikon Curry

Smita Chandra's Daikon Curry

Daikon—a type of large white radish with a peppery, earthy flavor—has long been a staple of Indian cooking. In this simple vegetarian curry dish from cookbook author Smita Chandra, daikon is enhanced with an aromatic blend of coriander, cumin, turmeric, and other spices.Ingalls Photography
Kohlrabi Potato Salad (Potatissallad med Kålrabbi och Dill)

Kohlrabi Potato Salad (Potatissallad med Kålrabbi och Dill)

Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.Felix Odell

Smoked Trout, Rutabaga, and Microgreen Salad

Smoked Trout, Rutabaga, and Microgreen Salad, Late Winter Feast
Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad.Bill Phelps
Grilled Vegetable Salad

Grilled Vegetable Salad (Sallad på Rostade Grönsaker)

Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad.Felix Odell