35 Recipes For Root Vegetables You Don’t Know What To Do With

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.

Grilled carrots drizzled with sauce, garnished with cilantro, on an oval platter. Surrounded by small bowls of spices, lime wedges, and a honey jar on a light surface. The presentation is vibrant and colorful. — Photo credit: Ooh La La It’s Vegan.

Air Fryer Crispy Parsnip Fries

Parsnip fries on a plate with dipping sauce on a blue kitchen towel. — Air Fryer Crispy Parsnip Fries. Photo credit: Running to the Kitchen.

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.
Get the Recipe: Air Fryer Crispy Parsnip Fries

Parsnip Puree

Creamy, garlicky, and packed with flavor, this puree is a great alternative to mashed potatoes. Pairs well with any meal.
Get the Recipe: Parsnip Puree

Feta Beet Salad

Beet salad with crumbled feta, pistachios and fresh herbs on a plate with serving spoon. — Feta Beet Salad. Photo credit: Running to the Kitchen.

Cooked beets, crumbled feta, and pistachios come together with a lemony dressing for a bright and flavorful salad.
Get the Recipe: Feta Beet Salad

Wild Blueberry Beet Smoothie

Beets and wild blueberries team up for a vibrant smoothie packed with antioxidants and a boost of vitamin C.
Get the Recipe: Wild Blueberry Beet Smoothie

BBQ Beef Beet Burgers

BBQ beef beet burger topped with avocado goat cheese, red onion, lettuce and tomato. — BBQ Beef Beet Burgers. Photo credit: Running to the Kitchen.

Juicy beef burgers get an upgrade with shredded beets, smashed avocado, and goat cheese.
Get the Recipe: BBQ Beef Beet Burgers

Creamy Mediterranean Carrot Salad

Mediterranean carrot salad with white beans and raisins in a glass bowl. — Creamy Mediterranean Carrot Salad. Photo credit: Running to the Kitchen.

Chickpeas, feta, raisins, and parsley come together in this creamy yogurt-tahini dressed carrot salad. A great side dish for any summer cookout.
Get the Recipe: Creamy Mediterranean Carrot Salad

Creamy Carrot Fennel Soup

Creamy carrot soup with fennel and white beans in a blue and white bowl. — Creamy Carrot Fennel Soup. Photo credit: Running to the Kitchen.

Cannellini beans make this carrot soup creamy and filling, while fresh fennel adds a light, slightly sweet flavor.
Get the Recipe: Creamy Carrot Fennel Soup

Carrot Chips

Baked carrot chips in two flavors—one spicy, one sweet. A great way to eat your veggies in snack form.
Get the Recipe: Carrot Chips

Air Fryer Carrots

Carrots get perfectly tender with crispy edges in just 20 minutes. A simple side dish that works with any meal.
Get the Recipe: Air Fryer Carrots

Mashed Rutabaga with Garlic Herb Butter

Rutabaga steps in for mashed potatoes, bringing a creamy, hearty texture with extra flavor from garlic herb butter.
Get the Recipe: Mashed Rutabaga with Garlic Herb Butter

Roasted Turnips with Chive Butter Sauce

Roasted turnips with crispy edges and a buttery chive sauce. Simple, easy, and a great alternative to potatoes.
Get the Recipe: Roasted Turnips with Chive Butter Sauce

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.
Get the Recipe: Creamy Root Vegetable Soup

Roasted Winter Root Vegetable Salad

Winter root vegetable salad on a plate with fresh rosemary and sage. — Roasted Winter Root Vegetable Salad. Photo credit: Running to the Kitchen.

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.
Get the Recipe: Creamy Mashed Yuca

Roasted Radishes with Rosemary and Honey

Rosemary honey roasted radishes on a plate with dipping sauce. — Roasted Radishes with Rosemary and Honey. Photo credit: Running to the Kitchen.

Roasting radishes mellows their bite, and a drizzle of rosemary honey makes them a great side dish for spring meals.
Get the Recipe: Roasted Radishes with Rosemary and Honey

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.
Get the Recipe: Kimchi Potato Salad

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.
Get the Recipe: Curry Spiced Roasted Carrots

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.
Get the Recipe: Pottage

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.
Get the Recipe: Oven Roasted Fall Vegetables

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.
Get the Recipe: Jalapeño Sweet Potato Soup

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?
Get the Recipe: Shepherd’s Pie Baked Potatoes

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.
Get the Recipe: Creamy Golden Beet Pasta

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

Founder and Writer at Running to the Kitchen | About

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.