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Roasted Root Vegetables With Apple Juice

Submitted by: Christine L.

Caramelized roasted vegetables made with a white wine syrup.

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Roasted Root Vegetables

Submitted by: Cathryn White
Provided by: Taste of Home

This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. --Cathryn White, Newark, Delaware

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Roasted Winter Root Vegetables

Submitted by: rupps

This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.

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Absolutely Delicious Baked Root Vegetables

Submitted by: NEWSAHMOM

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

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Roasted Vegetables

Submitted by: Taste of Home's Fast Family Favorites
Provided by: Taste of Home

Garlic and other seasonings give great flavor to this medley of vegetables.

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Acorn Squash with Apple

Submitted by: Ed Haley

Home Town: Rome, New York, USA

Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.

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Roasted Apple Curried Chicken with Rice

Submitted by: KimBloomfield

Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.

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Roasted Fall Vegetables

Submitted by: Gemini

Beets, turnips and pearl onions drizzled with olive oil, seasoned with rosemary, and roasted until tender.

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Slow Cooker Root Vegetable Tagine

Submitted by: OSCARMAMA

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

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Winter Root Vegetables

Submitted by: Mary Jane Jones
Provided by: Taste of Home

Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. --Mary Jane Jones, Williamstown, West Virginia

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