Roots, Greens & Grains

Explore the endless ways to dress up hearty greens, grains and root vegetables with these simple recipes from Food Network.

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Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Try a New Side 

Hearty and wholesome greens, grains and root vegetables are finally getting their moment to shine. Find them at the local farmers market or even the grocery store and transform these items into savory, satisfying side dishes.

Roasted Radishes and Carrots

Melissa lets the earthy flavors of carrots and radishes speak for themselves by seasoning the vegetables simply, with a little dried thyme and lemon juice.

Get the Recipe: Roasted Radishes and Carrots

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Guy uses a mandoline to turn kale and plump Brussels sprouts into ribbons for his hearty slaw. For an indulgent edge, top the dish with Guy's easy Dijon vinaigrette, crunchy hazelnuts and some salty Pecorino.

Get the Recipe: Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Butternut Squash and Kale Stir-Fry

Tender cubes of chile-spiced butternut squash make the perfect addition to Ree's buttery kale stir-fry.

Get the Recipe: Butternut Squash and Kale Stir Fry

Farro with Cheese and Herbs

Farro, an Italian whole grain similar in texture to barley or wheat berries, lends a hearty bite to Giada’s two-cheese baked dish.

Get the Recipe: Farro with Cheese and Herbs

Quinoa Pilaf

Quinoa is technically a seed but often considered a whole grain. It's a nutty and delicious replacement for rice, especially when steeped with fragrant bell peppers in a pilaf. Giada tosses hers with mint, cucumber and lemon zest for a bright, Mediterranean-inspired presentation.

Get the Recipe: Quinoa Pilaf

Oven-Roasted Root Vegetables

Roasted potatoes and butternut squash add soft, buttery notes to contrast with the heartier texture of the red onions, beets and parsnips in this easy root-vegetable medley.

Get the Recipe: Oven-Roasted Root Vegetables

Sunny's Sweet 'n' Sour Garden Collards

Tender collard greens get a dose of sweet-and-sour flavor in Sunny's simple recipe with the help of sun-dried tomatoes and balsamic vinegar. Play around with saltier notes by adding chopped fried bacon.

Get the Recipe: Sunny's Sweet 'n Sour Garden Collards

Warm Lentil Salad with Roasted Beets and Goat Cheese

Bobby uses roasted, vinegar-dressed beets as a sturdy base for tender lentils, carrots, crumbled goat cheese and delicate frisee.  

Get the Recipe: Warm Lentil Salad with Roasted Beets and Goat Cheese

Barley Risotto with Roasted Winter Vegetables

Barley is great for preparing risotto with a nutty edge, and it makes a great canvas for carrots, celery root and butternut squash in this filling recipe. Top each portion with freshly grated Parmesan to put this dish over the edge.

Get the Recipe: Barley Risotto with Roasted Winter Vegetables

Warm Wilted Winter Greens

Tyler whips up a sweet and tangy dressing by combining a honey-balsamic reduction with grainy mustard. For the desired wilted effect, pour the just-cooked dressing over hearty winter greens, such as Swiss chard and radicchio.

Get the Recipe: Warm Wilted Winter Greens

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