Root Vegetable

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

Put a spin on creamed onions this holiday by using an ingredient from the same family instead. Not only do these leeks bake into something extraordinary, they get you out of the time-consuming task of peeling all those tiny pearl onions.

We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures. The convenience of being able to roast these vegetables along with the turkey roulade is just another reason to make them.

In Russia and eastern Europe kasha is most often made into thick gruel. Instead, we turned the roasted buckwheat kernels into a fantastic side dish studded with butter-toasted walnuts and browned onion.

The garlicky spread that tops this steak is also excellent on fish, chicken, and pasta. Make extra and freeze it for a super finish for future weeknight dinners.

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

A smooth chestnut purée and plenty of butter make these mashed potatoes a must-have at the holiday table.

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Don't be surprised if these spears prove even more popular than the classic mash—they brown up beautifully, and it's hard to resist the siren call of bacon.

Parsnips may not be the flashiest of vegetables, but we love their earthy flavor, especially when they're gussied up with fragrant black-truffle butter.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.