From Better Homes and Gardens

Simmer or bake this budget-friendly cut of beef and nutritious root vegetables. Then make flavorful gravy with the pan juices for a hearty one pan, one dish meal.

Beef Pot Roast

From Better Homes and Gardens

For many, corned beef and cabbage is a St. Patrick's Day tradition. Slow cooking tenderizes the brisket, which is the centerpiece of this one-dish meal.

Corned Beef and Cabbage Dinner

From Better Homes and Gardens

The savory chicken and vegetable filling beneath golden flaky pastry is reminiscent of home-style casserole recipes.

Deep-Dish Chicken Pie

From EatingWell

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.

Basic Sauteed Kale

From EatingWell

Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale's bold flavor.

Southern Kale

From Swanson Broth & Stock

Sometimes forgotten vegetables like winter squash, celeriac and leeks, become family favorites, when they're layered with potatoes and baked to perfection in a delicious cream sauce.

Root Vegetable Gratin

From Better Homes and Gardens

Try these individual savory tarts that combine bacon, goat cheese, and squash for a warm and delicious appetizer.

Rustic Winter Vegetable Tarts

From Better Homes and Gardens

Leave the peel on the potatoes and carrots for a little extra fiber and a little less work in this poultry and roasted vegetable main dish. Try it if you are on a diabetic diet.

Cornish Game Hen with Roasted Root Vegetables

From Better Homes and Gardens

Stuffed squash always makes an impressive side dish. The savory stuffing of wild rice, leeks, and dried fruit complements the rich, sweet flavor of any variety of hard-skinned winter squash.

Wild Rice Stuffed Squash

From Better Homes and Gardens

Rich in vitamins and fiber, this tasty medley is a must-have side dish for your recipe file.

Lemon-Glazed Vegetables with Dill

From Swanson Broth & Stock

This meat-free dish is far from boring...in fact, it's great taste and elegant presentation make it easy to impress your friends and family.

Roasted Winter Vegetable Ragout in Pastry Cups

From Food & Wine

Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden at Arrows Restaurant, and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."

Ginger-Roasted Parsnips

From Fine Cooking Magazine

For those who can't imagine turkey without a side of mashed turnips, here's a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

Roasted Turnips with Maple and Cardamom

From Better Homes and Gardens

This fall-friendly side dish recipe can easily be doubled for a large gathering; just use two baking dishes.

Caramelized Acorn Squash

From Fine Cooking Magazine

You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.

Olive Oil-Braised Collards

From Food & Wine

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Other creative ideas for roasted vegetables are Spiced Vegetables with Pomegranate Seeds and Roasted Vegetables with Fresh Herbs.

Maple-Ginger-Roasted Vegetables with Pecans

From Better Homes and Gardens

Season Cornish game hens and root vegetables with rosemary and oregano to make a hearty meal.

Herb-Roasted Cornish Hens with Root Vegetables

From Better Homes and Gardens

Dress up these tender low-fat pork medallions with strips of tarragon-flavored carrot and celery.

Pork Medallions with Vegetables

From Diabetic Living

Your favorite herb adds zest to oven-roasted sweet potatoes, carrots, parsnips, and red onions. This flavorful combination supplies abundant vitamin A to protect against infections and promote the growth and health of body tissues.

Oven-Roasted Vegetables

From Better Homes and Gardens

When baked, a parsley or sage leaf shows through the thin baked potato slice.

Parsleyed Potatoes with Sage Butter

From Better Homes and Gardens

A leftover meaty turkey frame provides the base for this delicious noodle soup recipe.

Turkey Frame Soup

From Fine Cooking Magazine

Milk-Braised Loin of Pork with Fennel & Cabbage

From Better Homes and Gardens

You can cook and mash the sweet potatoes and turnips a day ahead and reheat them in the microwave just before serving.

Mashed Turnips and Sweets

From Fine Cooking Magazine

Adding a bit of broth at the start of roasting gives these vegetables a creamier, softer texture than dry-roasting more like potatoes that have been roasted alongside a hefty cut of meat. During roasting, the vegetables absorb the broth and then begin to brown. Once you try this recipe, you might be surprised by how much you like turnips.

Roasted Potatoes & Turnips

From Better Homes and Gardens

Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.

Oven-Roasted Vegetables