50 Root Vegetable Sides

Choose from dozens of easy recipes for the big feast.

1. Thyme-Roasted Rainbow Carrots

Toss 8 bunches baby rainbow carrots (about 3 pounds, trimmed and peeled) with 2 tablespoons olive oil, 3 sliced shallots and 1 teaspoon chopped thyme; season with salt and pepper. Roast at 425° until tender, about 30 minutes.

2. Roasted Rainbow Carrots with Prunes 

Make Thyme-Roasted Rainbow Carrots (No. 1), adding 1 cup roughly chopped prunes and ¼ cup apple cider halfway through roasting.

3. Parmesan Carrot Ribbons 

Shave 3 pounds rainbow carrots into ribbons with a vegetable peeler. Cook in salted boiling water until just wilted, about 1 minute. Reserve ⅓…“ cup cooking water, then drain. Toss the carrots with the reserved cooking water, 5 tablespoons butter and 1 tablespoon olive oil. Add ½ cup grated parmesan and ¼ cup chopped mixed herbs (parsley, thyme, rosemary and chives), 1½ teaspoons kosher salt and a few grinds of pepper; toss.

4. Charred Carrots and Shallots

Peel 3 pounds carrots and cut in half lengthwise. Toss with 3 tablespoons olive oil and season with salt and pepper. Broil, stirring occasionally, until tender and charred in spots, 15 minutes; stir in 3 sliced shallots during the last 5 minutes of broiling. Toss with chopped parsley and top with crumbled goat cheese.

5. curried Carrots with Cranberries

Toast 2 teaspoons curry powder in a dry skillet over low heat, 2 minutes; mix with 4 tablespoons softened butter and ½ teaspoon each grated orange zest and kosher salt. Peel 3 pounds carrots and cut into 1-inch pieces; cook in salted boiling water until tender, 8 to 10 minutes. Drain and toss with the curry butter and ½ cup each dried cranberries and chopped cilantro. Season with salt.

6. Rosemary-Roasted Carrots and Parsnips