Choose your own veggies for this versatile side dish. Or turn it into a main dish with noodles or rice.

This lovely, light vegetable dish is inspired by a conversation I had with Beetlebung Farm director Kate Woods, who also happens to be a great cook.

Ribbons of julienned ginger and shallots and a bit of maple-balsamic butter turn roasted roots into gold.

We still need something to take the chill off, but we're craving light and green and spring-y. Ta-da!

Inspired by classic tortellini in brodo, this easy soup welcomes leftover turkey and turkey stock.

Crispy julienned ginger is the surprise ingredient in a robust dish of roasted veg.

Crisp Japanese turnips are a spring treat in this brothy soba noodle dish.

Choose your favorite roots for a quick side dish that doubles as a garnish for pot roast.

A technique called slow-sautéing turns root vegetables into a golden medley. Using a cast iron pan is great, but any heavy skillet will do.

There’s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary.