Root Vegetable Recipes To Give A Go This Autumn

Parsnip and kale soup

Parsnips can be a tricky one to know what to do with if you have some leftover, so this soup is perfect for repurposing them into a hearty and rich autumn and winter warmer. The parsnips give the soup a creamy quality without any added vegan cream, making it decadent without being too heavy. Top with parsnip chips for a simple and delicious lunch.

Roasted sweet potato traybake

This traybake is big on flavour and provides you with fuel for long, active days. With an obscenely moreish peanut butter sauce, the sweet potatoes are sweet, nutty salty and a little sour from the hit of lime juice. Delicious hot or cold, this recipe is a great one to keep bookmarked, for whatever the occasion. 

Maple and ginger roasted carrots

Looking to make your carrots the star of the show? These maple and ginger glazed delights are more than worthy of your attention. They soak up the sweet and sticky sauce, packing a punch to any meal you make. Don’t forget the toasted pecans for that extra crunch — it takes the carrots to new heights, trust me. 

Turnip, red onion and apple traybake

Turnips can have a bad rep, much like Brussel sprouts, for being weirdly bitter, but cooked right and they mellow out for savoury and earthy veg that is perfect for tossing in your favourite dressings and sauces. This traybake is a heavenly blend of sweet from the apple and savoury from the onion and turnip, making it a great side dish to your favourite plant dishes, or great to toss into summery salads.

Spiced carrot and butternut squash soup

Whip up this carrot and butternut squash soup for a root vegetable favourite with a kick. Cumin, turmeric and spiced paprika pack this soup with flavour. Smokey and silky, this is a great one to make when you want a hearty soup quickly.

Citrus roasted beets with toasted pistachios 

Beetroot is another vegetable people often don’t know what to do with, so why not transform your lunches with this citrus roasted beet concoction? The beets are soft and earthy, which complements the oranges and crunchy pistachios amazingly. Fresh and zingy, it’s great to mix into your salads, eat as a side, or simply eat on its own.