Root vegetables are the reliable friend of the food world. They are generally long-lasting, they can be made a variety of ways, and they get along with most seasonings and accompaniments. Come fall and winter, the markets are flooded with them — you’ll be seeing carrots, beets, parsnips and the like with increasing frequency.

What to do once you’ve got a bundle or a bunch is why we’re here. The recipes below skew to the simple and basic side of things, which means you can take them and play around as you like.

Sweet and Spicy Roasted Root Vegetables, above. Roasting is a good way to cook just about any vegetable and with good reason: When done right, the cooking method deepens flavors, creates crisp, caramelized edges and is fairly effortless. This recipe is tailored for parsnips, carrots and sweet potatoes, with a mix of warming spices and a little honey tossed in for good measure.



(Deb Lindsey for The Washington Post)

Autumn Tabbouleh. A colorful way to get your carrot and beet fix — with a bit of bulgur, onion, mint and lemon juice. For a quick, light fall dinner, serve it with a spread of flatbreads and thick yogurt drizzled with olive oil and topped with za’atar.



(Matt McClain for The Washington Post)

Orzo With Sweet Winter Vegetables. Autumn in a bowl of pasta: carrots, parsnips, rutabagas, Brussels sprouts and apples are all here, along with an assist from orzo and a little nutty cheese.



(Dixie D. Vereen for The Washington Post)

Marinated Turnips With Orange and Pumpkin Seeds. Thinly sliced turnips remain raw and a little crunchy, while their greens are blanched, chopped and mixed with pumpkin seeds, orange segments and a light, rice-vinegar-based dressing.



(Deb Lindsey for The Washington Post)

Farmhouse Vegetable Soup. If all else fails, make soup. This one is rich and a little sweet — we highly recommend eating it with a thick slice of buttered bread.

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