Root vegetables have taken, well, root for the time being — at least until days go back to being longer and sunnier. Since these healthy vegetables will be abound all Winter, why not get acquainted with cooking them in different ways?
Although they're delicious in lasagna, gratins, and hashes, the most straightforward preparation is to roast them (carrots, parsnips, rutabagas, potatoes, or any other related roots) and then serve them with light seasonings.
For an even more exciting assortment of flavors, experiment by offering your root vegetable medley two ways — one sweetened with an apple cider and sugar glaze, and the other made savory with the help of smoked wood chips. Decide which dish you like more when you keep on reading.
3 pounds assorted root vegetables, peeled (such as carrots, parsnips, rutabaga, and turnips) and cut into 1-inch pieces Makes 6 servings, about 3/4 cup each. 2 large carrots, cut into 2-inch chunks Serves 4.
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
2 medium-size unpeeled russet potatoes, cut into 2-inch chunks
2 medium-size unpeeled sweet potatoes, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Special equipment: Cherry, oak, or pecan wood chips
3 pounds assorted root vegetables, peeled (such as carrots, parsnips, rutabaga, and turnips) and cut into 1-inch pieces
Makes 6 servings, about 3/4 cup each.
2 large carrots, cut into 2-inch chunks