11 Easy-but-Delicious Root Vegetable Recipes to Take You Beyond the Roasting Pan

Carrot tahini dips? Shaved celery root? We've got you covered

By SAVEUR Editors

January 24, 2017

Root vegetables may not have the leafy green feel of vegetables, but they make up for that in color. Check out these root vegetable recipes to make your, carrots, parsnips, beetroots—you name it—into more than just salads and roasted dishes.

Cumin-roasted carrots and parnsips — Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»Helen Rosner

carrot tart — Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn't-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »Photograph by Beth Galton | Food Styling by Mariana Velasquez

Egypt, recipe, carrot, tahini — Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip»Helen Cathcart

Chicken and Root Vegetable Soup (Sancocho) — This Puerto Rican chicken soup is hearty with starchy vegetables. Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »Joseph De Leo

Radish and Cilantro Salad with Goat Cheese — In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »Matt Taylor-Gross

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. Get the recipe for Roasted Beets with Orange and Crème Fraîche»Vanessa Rees

Three-Beet Salad with Orange-Yogurt Dressing — In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for Three-Beet Salad with Orange-Yogurt Dressing »Ryan Liebe

Raw Celery Root Salad with Apples and Parsley | Dan Kluger — This light and delicious salad from chef Dan Kluger makes wonderful use of winter produce. Crisp, raw celery root (a.k.a. celeriac) mingles with tart, julienned apples, crunchy croutons, and a tarragon-infused, mayonnaise-based dressing. Get the recipe for Raw Celery Root Salad with Apples and Parsley»Paul Sirisalee | Food Styling: Eugene Jho

Roasted Winter Vegetables — Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables»James Roper

Gujarati Spring Vegetables — Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu. The muthias, or chickpea dumplings made with fresh fenugreek leaves, are a traditional addition and add a faintly sweet, celery root—like aroma and flavor. Get the recipe for Gujarati Spring Vegetables»Matt Taylor-Gross

Root Vegetable and Quinoa Salad with Pickled Sunchokes — Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe

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