Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

Root Vegetables with Lemon-Dill Glaze

2 c. carrots, cut crosswise into 1/2" slices
2 c. parsnips, cut crosswise into 1/2" slices
2 c. turnips, peeled and cut into 1/2"-1" pieces
1 medium onion, cut vertically into 6 wedges (leave root ends on so the wedges stay together)
1/3 c. water
2 T. honey
2 t. cornstarch
1 t. grated fresh lemon peel
1 t. dried dill weed
1/4 t. salt
1/8 t. black pepper

Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost to the bottom of the basket or rack. Bring to a boil oven medium heat. Add carrots, parsnips, turnips, and onion. Cover and cook 10 minutes or until vegetables are just tender.

Combine water, honey, cornstarch, lemon peel, dill, salt, and pepper in a small bowl. Mix until cornstarch is dissolved.

Remove vegetables, remove steamer basket or rack, discard water, and return vegetables to saucepan over medium heat. Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

Serves 6.

Adapted from The Meatless Gourmet, p. 329.

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

Warm Turnip Green Dip

5 soy bacon slices, chopped (optional)
Olive oil
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed or equivalent fresh turnip greens
12 oz. cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 t. dried crushed red pepper
1/4 t. salt
3/4 c. freshly grated Parmesan cheese (divided)
Dried crushed red pepper, for garnish
Assorted crackers, flatbread, and gourmet wafers

Cook bacon per package directions. Drain if needed and crumble.

Sauté onion and garlic in olive oil 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.

Stir in turnip greens, cream cheese, sour cream, crushed red pepper, salt, and 1/2 c. Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1-1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 c. Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon bits. Garnish with red pepper, if desired.

Serve hot with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed, but instead of broiling, cover and chill 8 hours. Before serving, bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Alternate version: Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

From Common Ground Farm cooking class, 1/23/16.

White Bean and Root Vegetable Casserole

2 T. extra-virgin olive oil
1 medium yellow or white onion, chopped
1 T. minced garlic
1 28-oz. can diced fire-roasted tomatoes
2 c. cooked and drained Great Northern beans (or drained and rinsed canned great northern beans)
2 c. cooked and drained cannellini beans (or drained and rinsed canned cannellini beans)
2 large carrots, peeled and cut into 1/2" chunks
1 large turnip, peeled and cut into 1/2" cubes
1 large parsnip, peeled and cut into 1/2" chunks (or same amount of sweet potato)
1/2 c. vegetable broth
1 t. dried oregano
Up to 1 t. ground dried cayenne
1/2 t. salt
1 c. fresh whole-grain bread crumbs
3 T. chopped fresh parsley leaves

Position the rack in the lower third of the oven and heat oven to 400 degrees.

Warm 1 T. olive oil in a large oven-safe Dutch oven or cast iron oval casserole over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and stir until aromatic, about 20 seconds.

Stir in the tomatoes, beans, carrots, turnip, parsnip, broth, oregano, cayenne, and salt. Raise the heat to high and bring to a full simmer. Cover and place in the oven. Bake for 40 minutes.

Meanwhile, warm the remaining 1 T. olive oil in a small skillet over medium heat. Add the bread crumbs and parsley. Stir until coated. Seat aside off the heat.

Uncover the casserole and spread the bread crumb mixture evenly on top of the vegetables. Bake, uncovered, for 20 more minutes, or until the bread crumbs are toasted and the vegetables are tender. Cool for 5 minutes before serving in bowls.

Serves 6.

Adapted from The Blue Zones Solution, p. 237.