Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal.

For me, the best way to incorporate more healthy and nutritious vegetables into my diet is by eating more salads. Salads are ...

5) Make the Sauce: - Boil balsamic vinegar in a small saucepan for 20 minutes until reduced to 1/4 cup. - Mix butter and flour into a paste. - Add beef broth, drippings from the roast, and pepper ...

These sprouts get tossed with tasty ingredients like honey and balsamic vinegar or garlic ... vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop.

Beets get a bad rap from a lot of corners, but with the right preparation they could become one of your favorites. See how to ...

To make the most of this method, try cooking a variety of root vegetables that turn sweet when roasted, like sweet potatoes, parsnips, beets ... extract with balsamic vinegar, olive oil, ginger ...

Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It is an homage to the jarred pickled beets and green bean salad ...

I adore beets of all ... of intense flavors — vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish. I like them best either steamed or roasted. Cooking mitigates ...

Place all the ingredients in a large bowl and toss to ensure the vegetables are well coated in the oil, honey and vinegar. Tip the vegetables onto the prepared tray and distribute evenly.

These delicious seasonal salads are the perfect addition to a Thanksgiving feast. Full of flavor, they'll balance your plate while standing up to heavier sides.