Root vegetables are the edible portion of plants that grow underground and store nutrients for the above-ground part of vegetable plants. As described on the U.S. Forest Service website titled “ ...

As cooler days approach with their chilly nights and we reach for long-forgotten sweaters, cooking lore tells us that it is now root vegetable season. And that these comforting cold-weather foods will ...

Use high heat to achieve crispy, flavorful roasted vegetables with tender interiors. Avoid overcrowding your pan to ensure ...

Root vegetables are a delicious, bright part of the long winter months. They can be used in soups, stews, side dishes and salads. Their “rooty” nature means they’re filled with nutrients that can keep ...

Baked Chicken and Root Vegetables is a fuss-free and flavorful sheet pan dinner perfect for busy weeknights. This recipe ...

A fluffy mashed or pureed vegetable side dish is always a crowd-pleaser, and the humble potato is often the star. This recipe gives the spud a rest and turns to the season’s bounty of root vegetables ...

To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...

Slow roast: Roast for 45-60 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges ...

Incorporating jicama into hearty stews adds both nutrition and crunch. In this dish, diced jicama is simmered with beans in ...

Root vegetables are an abundant source of fresh produce during winter due to their long storage times. The varied flavors of root vegetables include earthy beets, bitter radishes, sweet carrots, and ...