11 Root Vegetable Sides

These easy sides are guaranteed to complement your big feast.

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Photo By: Yunhee Kim ©Yunhee Kim

Thyme-Roasted Rainbow Carrots (No. 1)

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

Cider-Braised Turnips with Chestnuts (No. 8)

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.

Roasted Parsnips with Hazelnut Pesto (No. 12)

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.

Brown Sugar Parsnip Puree (No. 14)

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.

Sausage-Root Vegetable Casserole (No. 20)

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.

Salt-and-Vinegar Fingerlings (No. 23)

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.

Lemon-Maple Glazed Sweet Potatoes (No. 31)

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.

Roasted Sweet Potatoes and Beets (No. 35)

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.

Fennel-Apple-Beet Salad (No. 40)

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.

Rutabagas with Brown Butter and Sage (No. 42)

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.

Sauteed Radishes with Swiss Chard (No. 45)

Chop 1 bunch Swiss chard; separate the leaves and stems. Saute the chard stems and 2 bunches quartered radishes in olive oil in a pot over medium-high heat, stirring, until tender, 10 minutes. Add the chard leaves, 4 sliced garlic cloves and 1 teaspoon each lemon juice and zest; season with salt and pepper. Cook until the leaves wilt.