You bought those parsnips with good intentions, and now they’re just sitting in the fridge. Beets seemed like a fun idea until you remembered they stain everything. And that rutabaga? Still not sure what to do with it. Root vegetables have a way of piling up without a plan, but they don’t have to go to waste. Whether you’re dealing with turnips, carrots, or something more obscure, there’s a way to make them into something actually worth eating. From crispy fries to hearty soups, these recipes will help you put those forgotten veggies to good use.
Air Fryer Crispy Parsnip Fries
Parsnips crisp up beautifully in the air fryer, making them a great swap for regular fries. Comes with an easy dipping sauce that tastes just like fry sauce.
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Parsnip Puree
Creamy, garlicky, and packed with flavor, this puree is a great alternative to mashed potatoes. Pairs well with any meal.
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Feta Beet Salad
Cooked beets, crumbled feta, and pistachios come together with a lemony dressing for a bright and flavorful salad.
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Wild Blueberry Beet Smoothie
Beets and wild blueberries team up for a vibrant smoothie packed with antioxidants and a boost of vitamin C.
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BBQ Beef Beet Burgers
Juicy beef burgers get an upgrade with shredded beets, smashed avocado, and goat cheese.
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Creamy Mediterranean Carrot Salad
Chickpeas, feta, raisins, and parsley come together in this creamy yogurt-tahini dressed carrot salad. A great side dish for any summer cookout.
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Creamy Carrot Fennel Soup
Cannellini beans make this carrot soup creamy and filling, while fresh fennel adds a light, slightly sweet flavor.
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Carrot Chips
Baked carrot chips in two flavors—one spicy, one sweet. A great way to eat your veggies in snack form.
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Air Fryer Carrots
Carrots get perfectly tender with crispy edges in just 20 minutes. A simple side dish that works with any meal.
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Mashed Rutabaga with Garlic Herb Butter
Rutabaga steps in for mashed potatoes, bringing a creamy, hearty texture with extra flavor from garlic herb butter.
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Roasted Turnips with Chive Butter Sauce
Roasted turnips with crispy edges and a buttery chive sauce. Simple, easy, and a great alternative to potatoes.
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Creamy Root Vegetable Soup
Got a pile of root vegetables? Toss them into this creamy soup for a hearty, warming meal that’s great for winter.
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Roasted Winter Root Vegetable Salad
Spiralized beets and parsnips with pecans, cranberries, and blue cheese crumbles. Tossed in balsamic for a bold, seasonal salad.
Get the Recipe: Roasted Winter Root Vegetable Salad
Creamy Mashed Yuca
Skip the potatoes and try mashed yuca instead. Ultra-smooth and creamy, it’s a great way to mix up your side dish game.
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Roasted Radishes with Rosemary and Honey
Roasting radishes mellows their bite, and a drizzle of rosemary honey makes them a great side dish for spring meals.
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Sweet Potato Kale Hash
This hash isn’t just for breakfast. Sweet potatoes and kale come together with a fried egg for a quick, fiber-packed meal any time of day. Great for using up extra greens and hearty root veggies.
Get the Recipe: Sweet Potato Kale Hash
Baked Turnip Fries
If you’ve got turnips and a craving for fries, this is your answer. Baked instead of fried, these crispy turnip sticks bring plenty of crunch without the usual grease. Pair them with a dipping sauce, and you’re set.
Get the Recipe: Baked Turnip Fries
Kimchi Potato Salad
Classic potato salad gets a bold makeover with spicy kimchi. The creamy potatoes balance out the heat, making this a great side dish when you want something a little different in under 20 minutes.
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Kale and Beet Salad with Roasted Carrots
Earthy beets, sweet roasted carrots, and kale team up for a salad that doesn’t mess around. Make it ahead of time for a meal-prep win or bring it to a potluck to look like you put in way more effort than you actually did.
Get the Recipe: Kale and Beet Salad with Roasted Carrots
Beet Salad With Feta and Walnuts
Beets, feta, and walnuts join forces in this quick salad packed with flavor. A splash of vinegar ties it all together, making it a great go-to when you need something fresh in just 15 minutes.
Get the Recipe: Beet Salad With Feta and Walnuts
Baked Sweet Potato Truffle Fries
Sweet potato fries, but better. A little truffle oil, some parmesan, and fresh herbs take them up a notch. Crispy on the outside, soft inside, and ready in under an hour.
Get the Recipe: Baked Sweet Potato Truffle Fries
Curry Spiced Roasted Carrots
Roasted carrots get a serious boost from curry powder, turmeric, and garlic. If you’re tired of plain roasted veggies, this easy side dish brings the flavor.
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Gochujang Maple Roasted Carrots
Roasted carrots take a detour through Korea with gochujang and maple syrup. Spicy, sweet, and loaded with umami, these carrots bring some excitement to the table.
Get the Recipe: Gochujang Maple Roasted Carrots
Carrot Ginger Soup With Fried Garlic Chips & Roasted Sesame Croutons
Carrots and ginger make a smooth, creamy soup that’s packed with flavor. Fried garlic chips and sesame croutons bring crunch and depth, making this a great way to put extra carrots to use.
Get the Recipe: Carrot Ginger Soup With Fried Garlic Chips & Roasted Sesame Croutons
Beetroot Tartare
No beef, no problem. This beetroot tartare delivers bold flavor without the steak. Quick to make and packed with wholesome ingredients.
Get the Recipe: Beetroot Tartare
Pottage
Medieval vegetable stew might sound old-fashioned, but this one holds up. A budget-friendly mix of root veggies makes this a great option when you need something hearty and easy.
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Oven Roasted Fall Vegetables
A one-pan wonder. Potatoes, mushrooms, squash, carrots, and onions get roasted with an herby maple glaze for a side dish that works with any meal.
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Jalapeño Sweet Potato Soup
Sweet potatoes meet a spicy kick from jalapeños in this bold, flavorful soup. Great for when you want something comforting with a little heat.
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Shepherd’s Pie Baked Potatoes
Flip shepherd’s pie inside out with these baked potatoes stuffed with ground beef and veggies. Crispy skins, savory filling—what’s not to love?
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Creamy Golden Beet Pasta
Golden beets turn into a creamy, plant-based pasta sauce that’s rich without being heavy. Perfect for a quick meatless meal.
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Beet & Butternut Squash Salad with Ginger Vinaigrette
Roasted beets and marinated butternut squash ribbons sit on crunchy greens, topped with pistachios and pomegranate seeds. A great way to stretch root veggies through fall and winter.
Get the Recipe: Beet & Butternut Squash Salad with Ginger Vinaigrette
Curried Parsnip Soup with Brown Butter Drizzle
Parsnips get the royal treatment with curry spices and a drizzle of brown butter. Rich, velvety, and packed with flavor.
Get the Recipe: Curried Parsnip Soup with Brown Butter Drizzle
Air Fryer Purple Sweet Potato Fries
Air fryer to the rescue. These crispy purple sweet potato fries are easy, packed with antioxidants, and ready fast.
Get the Recipe: Air Fryer Purple Sweet Potato Fries
Purple Sweet Potato Bruschetta
Swap the bread for slices of purple sweet potato and top them like bruschetta. Nutritious, colorful, and packed with flavor.
Get the Recipe: Purple Sweet Potato Bruschetta
Cheesy Scalloped Potatoes
Layers of potatoes, cream, and cheese bake into a golden, crispy-topped masterpiece. A great comfort food side dish.
Get the Recipe: Cheesy Scalloped Potatoes
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
