Magnesium is an essential mineral found in vegetables like spinach, kale, acorn squash, edamame, artichokes, and parsnips.

“Sunchokes were important to the First Nations people in Canada, and among some of the first foods picked by Europeans and brought back to Europe,” Richard explains as he serves a hefty bowl of the ...

An effort to boost taro as a resilient revenue generator for North Carolina farmers is producing a sweet reward in Asheville.

A vibrant mix of root vegetables—such as carrots, parsnips, sweet potatoes, beets, and turnips—is peeled, chopped, and tossed with olive oil, salt, and pepper.

Substitutions: • Instead of root vegetables, you can use 2 pounds of high-moisture vegetables (eggplant, peppers, zucchini, fennel, onions, Brussels sprouts). Slice and cut into chunks or wedges.

How To Upgrade Roasted Veggies With a Vinaigrette No matter what vinaigrette-veggie combo I choose, the method is the same: Toss the vegetables in a small amount of vinaigrette—about 1/4 cup at ...

Roasted root vegetables Ingredients Three parsnips, stems trimmed Eight rainbow carrots, cleaned and halved One red onion, peeled and sliced into 1-inch wedges One cup of baby turnips, halved Two ...

Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth.

But if you're looking for something extra-special, then you have to try this Rainbow Roasted Rood Vegetables recipe. It cooks up in one pan, so cleanup is a snap.

The secret to these sweet, slightly tangy honey-roasted vegetables is sherry vinegar in the glaze. Glazed root vegetables make for a sweet and savory fall or Thanksgiving side dish.