Root Vegetables
542 recipes found
Glazed Grilled Carrots
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Turkey and Vegetable Burgers
Turkey meat is relatively lean, and so turkey burgers are often quite dry. The vegetables in this particular burger help keep the patty moist.
Larder’s Smoked Carrots With Roasted Yeast
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root “meat sticks” alongside house-cured pancetta, pastrami and bresaola. His passion for — and obsession with — koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, “Koji Alchemy” (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that’s smoky, malty and absolutely unique.
Skillet Mustard Chicken With Spinach and Carrots
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That’s all you’ll need to make it a satisfying meal.
Collard Greens And Chorizo
Slow-Cooked Beef Cheeks With Spring Vegetables and Rosemary
Soba Noodle and Steak Salad With Ginger-Lime Dressing
Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.
Moroccan-Style Carrot Salad
Smoky Lo Mein With Shiitake and Vegetables
The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, you can use a hand-held blowtorch, which you can pass over the noodles after stir-frying them. Either a butane canister with a high-output torch head or a propane canister with a trigger-start head are best. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.
Leg of Lamb With Savory Beans
In France, gigot d’agneau — leg of lamb — is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it’s also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it’s ready for the oven.
Miso Glazed Carrots
Carrot Maqluba
Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well. There are probably as many variations of this dish as there are families. A very popular, easy version is the one made with only carrots. Although maqluba is usually perceived as a time-consuming dish — you typically make broth, fry all the vegetables, assemble in layers and so on — this version uses a boneless, tender cut of meat, ready-made broth and a single pot. The whole dish is quick, and easy enough that you can make it on any weeknight in under an hour.
Roast Chicken With Root Vegetables and Verjus Beurre Blanc
Sea Parsley Salad With Rice Wine Vinaigrette
Consomme
Baked Carrot Cake Doughnuts
Lightly spiced and crowned with a tangy cream cheese glaze, these doughnuts are, quite simply, carrot cake baked into doughnut-shaped molds for a cuter, handheld form. (The batter could also be baked in greased mini-muffin or standard muffin tins; adjust the cooking time accordingly and bake until golden.) The floral sweetness of the golden raisins works well with the earthy carrots, but feel free to swap in your favorite chopped nuts instead. These come together in minutes without a mixer, and can be on your table within an hour. Like most doughnuts, they’re best enjoyed the day they’re made.
Julienne of Carrots With Snow Peas
Julienne de Legumes (Vegetables in julienne)
Brown Stew Chicken
Popular in many Caribbean households, this chicken dish gets its deep rich color from store-bought browning sauce, like Grace, which is made from a combination of concentrated vegetables, seasonings and caramelized sugar. The browning sauce is used in the marinade, where it’s bolstered by brown sugar, Worcestershire sauce and warm spices. The chicken is braised and cooked low with sweet vegetables, like carrots and onions, and yields a thick gravy that’s just as delicious spooned over rice or paired with cabbage.
Boiled New Potatoes With Carrot Butter
Spicy Oven-Fried Rice With Gochujang and Fried Eggs
This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that’s worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you’ll want to add cooked vegetables a little later in the cooking process). If you don’t have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.
Quick-Pickled Vegetables
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.
Jalapeño Pickles
These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.
