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Whether you’re vegan, vegetarian, or an omnivore, it’s always essential to have a few quick-and-easy veggie side dishes in your repertoire — like these yummy Sautéed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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Wouldn’t you love some Sweet Potato and Spinach Soup to help you stay warm during these last frigid winter nights! Despite an early spring color extravaganza in the Carolinas since the first of February, we’ve been thrust back into the mid 30s every night—which means that hot soup is definitely on the menu!
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If you can’t get enough soup during the winter months, I have a delicious new recipe for you—Root Vegetable Soup, made two ways.
Readers following my blog for a long time know that sweet potatoes are my favorite root. Being somewhat of a habitual eater, I never tire of them. But even I need a change of pace from time to time, which is what inspired this recipe focused on parsnips and carrots.
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