Use high heat to achieve crispy, flavorful roasted vegetables with tender interiors. Avoid overcrowding your pan to ensure ...

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. But I can assure you, the only downside to eating a whole batch ...

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. But I can assure you, the only downside to eating a whole batch ...

Add a new tasty side dish to your Thanksgiving meal! J.M. Hirsch, editorial director of Christopher Kimball’s Milk Street, joined us to share a recipe from the November/December 2025 edition of ...

Slow roast: Roast for 45-60 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges ...

Preheat oven to 400 degrees. Line a large baking sheet with foil and set aside. Place carrots, parsnips, rutabaga, shallots and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with ...

A trip to the farmers market this week reminded me there are many meals to be had from what’s growing in farmers’ hoop houses. These plastic-covered structures are how vegetables can grow in the cold ...

After the excitement of the holidays, I’ve been craving grounding foods, quiet foods, simple foods. This combination of roasted winter vegetables happened because one day I was meandering around the ...

These easy winter dinners make smart use of pantry staples and long-lasting vegetables for simple, comforting meals.

Potatoes Potatoes are undeniably the quintessential winter root vegetable, offering a wide variety of shapes, sizes, and textures to suit nearly every dish. From the hearty, starchy Russet potato to ...

Choose vegetables with similar density. Carrots, parsnips, red beets, and sweet potatoes all roast at a similar pace, which ...

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure. But I can assure you, the only downside to eating a whole batch ...