Spread the sweet potato, parsnip or turnips evenly over the second tray. Roast the vegetables until golden at the edges and ...

Who loves parsnips? Anyone? And why is this magnificent root vegetable so overlooked? The same vegetable shelves that boast ...

Roasted root vegetables make for a hearty, nutritious breakfast option, inspired by street food traditions around the world ...

Add Yahoo as a preferred source to see more of our stories on Google. For me, fall is synonymous with roasted vegetable season. After months of only craving salads, all I want these days are tender, ...

So you have a game plan for your Thanksgiving turkey, stuffing and mac and cheese—but what about vegetables? Including them adds variety to your turkey day spread, especially when you roast veggies ...

3 small red beets, peeled, cut into ½-inch-thick wedges Heat oven to 450 degrees. Spray a large roasting pan with cooking spray. Add all ingredients to roasting pan except chestnuts and thyme. Toss ...

There’s something about the caramelized edges of roasted vegetables, especially broccoli and onions, that brings me a bit of ...

Fall is here and that means that the season for roasting has arrived once again. If the rapidly decreasing temperatures of late have you feeling a little blue, take comfort in the fragrant warmth of ...

If you’re a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn up ...

These roasted root vegetables are hearty, flavorful, and easy to make. Roasted with olive ...

3 small red beets, peeled, cut into ½-inch-thick wedges 3 small golden beets, peeled, cut into ½-inch-thick wedges 2 quince, quartered lengthwise, core and seeds removed, peeled, and each quarter cut ...