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.

Season 8 ounces crumbled Italian sausage with salt. Brown in a large Dutch oven over medium-high heat, 5 minutes. Add 1 pound each chopped peeled carrots and parsnips, 1 pound chopped fennel, 1 sliced onion, 3 thyme sprigs and 1 tablespoon olive oil; season with salt and pepper. Cook, stirring occasionally, until browned, about 10 minutes. Add 1 1/2 cups chicken broth and bring to a boil, then reduce the heat and simmer until the vegetables are tender, 10 minutes. Season with salt and pepper. Transfer to a 3-quart baking dish; top with herbed croutons. Broil until golden.

Cook 3 pounds fingerling potatoes (halved lengthwise) in a large pot of salted boiling water mixed with 1 1/2 cups distilled white vinegar until just tender, 20 minutes. Drain; toss with 3 tablespoons duck fat or peanut oil and 1 1/2 teaspoons kosher salt. Roast at 500 degrees F until golden, 20 minutes. Top with sea salt.

Peel 3 pounds sweet potatoes and cut into 1-inch chunks; peel 2 lemons and cut into segments. Cook in salted boiling water until tender, 20 minutes. Drain; return to the pot and stir in 1/2 cup maple syrup, 4 tablespoons butter and 1 teaspoon cinnamon. Cook over medium heat until glazed. Top with chopped toasted pecans and grated lemon zest; season with salt.

Peel and cut 1 pound beets and 1 1/2 pounds sweet potatoes into 3/4-inch chunks; toss with 2 tablespoons olive oil and 1/4 teaspoon hot paprika. Season with salt and pepper. Roast at 450 degrees F, stirring halfway through, until tender, about 25 minutes. Top with chopped dill. Mix 2 tablespoons plain Greek yogurt with 1/4 teaspoon grated lemon zest; season with salt and pepper and thin with water. Serve with the potatoes.

Whisk 3 tablespoons each distilled white vinegar, olive oil and finely grated fresh horseradish and 1 1/2 teaspoons kosher salt in a large bowl. Add 1 thinly sliced green apple, 1 thinly sliced fennel bulb and 1 thinly sliced peeled raw golden beet; toss. Top with fennel fronds.

Peel and dice 3 pounds rutabagas. Melt 4 tablespoons butter in a small skillet over medium heat; cook until browned. Toss with the rutabagas and 1/3 cup chopped sage. Season with salt and pepper. Roast at 425 degrees F until tender, 40 minutes. Top with grated pecorino and more sage; season with salt.