Baked Chicken and Root Vegetables is a fuss-free and flavorful sheet pan dinner perfect for busy weeknights. This recipe ...

There’s something homey about sliding an assortment of diced, olive oil-tossed veggies into the oven and filling the kitchen with the savory aroma of roasted, herb-topped vegetables — especially ...

No-till farmer Daniel Mays prepares his Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. Toss them with the olive oil, add salt and pepper to taste, and ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

Looking for an easy way to jazz up your roasted root vegetables? Try this delicious recipe, which involves a gut-healthy miso honey dressing. CSA boxes in the summer months are a delight—filled with ...

Note: The tian can be assembled or made ahead of time (and reheated, if desired). From "Open Kitchen" by Susan Spungen (Avery, 2020). • 1 (15-oz.) can chickpeas, drained, liquid reserved • 2 small ...

If you want to make this hash vegetarian-friendly, simply omit the bacon and toss the vegetables with 1/2 cup olive oil or melted butter in Step 3. Then cook the vegetables for 1 hour at 425 degrees ...

Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turn to coat. Place pans on two racks in ...