Add sweet potato, yellow potato, carrots, parsnips, onion and garlic cloves to a large sheet pan lined with parchment paper. Drizzle with olive oil, then sprinkle with cinnamon, allspice, cumin, black ...

So you have a game plan for your Thanksgiving turkey, stuffing and mac and cheese—but what about vegetables? Including them adds variety to your turkey day spread, especially when you roast veggies ...

Here’s a simple and healthy Weight Watchers recipe for roasted root vegetables. It’s easy to prepare, low in points, and packed with flavor! Tips: •Use any combination of root vegetables you like, ...

I won't roast vegetables any other way.

ROOT vegetables may be cheap and filling, but they’re not exactly exciting. That can be changed, though. Give the humble ...

Spread the sweet potato, parsnip or turnips evenly over the second tray. Roast the vegetables until golden at the edges and ...

3 small red beets, peeled, cut into ½-inch-thick wedges Heat oven to 450 degrees. Spray a large roasting pan with cooking spray. Add all ingredients to roasting pan except chestnuts and thyme. Toss ...

Roasted root vegetables make for a hearty, nutritious breakfast option, inspired by street food traditions around the world ...

Who loves parsnips? Anyone? And why is this magnificent root vegetable so overlooked? The same vegetable shelves that boast ...

3 small red beets, peeled, cut into ½-inch-thick wedges 3 small golden beets, peeled, cut into ½-inch-thick wedges 2 quince, quartered lengthwise, core and seeds removed, peeled, and each quarter cut ...