From Midwest Living

A quartet of root vegetables combines in this tender, herbed pot roast dinner.

DeSoto House Pot Roast

From Better Homes and Gardens

Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.

Farmer's Market Vegetable Soup

From EatingWell

Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.

Cider-Glazed Roots with Cinnamon Walnuts

From Taste of the South

Oven-Roasted Root Vegetables with Pears

From Midwest Living

A tarragon vinaigrette dresses this side-dish salad, which is based on five root veggies. It adds bright color to your plate and nutrients to your diet.

Harvest Root Vegetable Salad

From Better Homes and Gardens

Savor some flavors of Germany--sausage, apples, beer, bacon, and mustard--in this one-dish meal.

Kielbasa with Kraut

From Taste of the South

Roasted Root Vegetables

From Smithfield

Start with a pre-marinated tenderloin, or follow Paula Deen's marinade recipe to make your own.

Pork Tenderloin with Root Vegetables

From EatingWell

This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market.

Root Vegetable Stew with Herbed Dumplings

From Midwest Living

An array of assorted garden veggies packs this hearty stew. Serve the stew with a tossed salad for a low-fat, yet satisfying meal.

Savory Baked Vegetable Stew

From EatingWell

Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'.

Roasted Root Vegetables with Chermoula

From EatingWell

Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.

Mashed Roots with Buttermilk & Chives

From EatingWell

This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.

Braised Brisket & Roots

From EatingWell

Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce.

Red Wine Braised Roots

From EatingWell

The rich flavor of Gruyere cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.

Root Vegetable Gratin

From EatingWell

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

Shredded Root Vegetable Pancakes