11 Root Vegetable Sides

Toss 8 bunches baby rainbow carrots (about 3 pounds, trimmed and peeled) with 2 tablespoons olive oil, 3 sliced shallots and 1 teaspoon chopped thyme; season with salt and pepper. Roast at 425 degrees F until tender, about 30 minutes.

Photography by Yunhee Kim

Saute 2 sliced leeks (white and light green parts) in 2 tablespoons butter in a large pot over medium heat until softened, about 5 minutes. Add 3 pounds turnips (peeled and cut into 3/4-inch wedges) and 1/3 cup each apple cider and chicken broth. Season with salt. Cover and simmer until tender, about 15 minutes. Stir in 1 cup crumbled cooked chestnuts, 1/2 cup each dried cherries and chopped parsley, and 2 tablespoons butter.

Puree 1 cup fresh parsley, 1/4 cup each hazelnuts, grated Parmesan and olive oil, 1 garlic clove, and 1/2 teaspoon each lemon zest and kosher salt in a food processor. Toss 3 pounds parsnips (peeled and halved or quartered lengthwise) with 2 tablespoons olive oil; season with salt and pepper. Roast at 425 degrees F until browned and tender, about30 minutes. Toss with the hazelnut pesto.

Make Garlic Parsnip Puree (No. 13), omitting the garlic and reducing the salt to 3/4 teaspoon. Add 1/4 cup light brown sugar and 1 teaspoon pumpkin pie spice with the parsnips. Top with more pie spice and butter.