Let’s Talk About How Delicious These Root Veggie Sides Are

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Playing Scott Conant’s Farro with Roasted Root Vegetables, Spiced Almond and Pomegranate
Scott Conant’s Farro with Roasted Root Vegetables, Spiced Almond and Pomegranate Aired September 08, 2017

Think sweet potatoes, celery root, parsnips and carrots are dull and boring? Think again! Whether you’re headed to a potluck, planning your Thanksgiving spread, or just looking for a satisfying side dish for tonight’s family dinner, these root veggie recipes from chef Scott Conant that will will take your fall meals to the next level.

Scott Conant’s Roasted Sweet Potatoes with Salsa Verde and Ricotta Cheese

Photo credit: Rachael Ray Show

None of your friends and family have ever had sweet potatoes quite like this before! Scott roasts sliced sweet potatoes with fall herbs like thyme, sage and rosemary, then tops with a pungent salsa verde, ricotta cheese and toasted pepitas.

Scott Conant’s Farro with Roasted Root Vegetables, Spiced Almond and Pomegranate

Photo credit: Rachael Ray Show

Roasted root vegetables of your choice (think celery root, parsnips and/or carrots) are tossed with a dijon vinaigrette, then topped with farro, pomegranate seeds, toasted almonds and Parmigiano Reggiano. Scott sums this veggie dish: “Forget about it, this is delicious!”

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