32 Ways to Love Roasted Vegetables
Roasting is one of the best methods for taking seasonal vegetables to new heights. Cooking vegetables at a high temperature yields tender interiors with beautifully caramelized outsides, reducing water content and thereby concentrating the inherent flavors. Vegetables not suited for roasting are few and far between — we've yet to meet a roasted vegetable we didn't like. From Shredded Parmesan Brussels Sprouts in the fall to Roasted Asparagus and Mushrooms in the spring, these recipes for roasted vegetables will enhance the entire year of peak produce.
Roasted Carrots with Preserved Lemons and Dates
Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give this charred carrot salad bright flavors. Smashed pistachios provide a welcome bit of added crunch.
Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette
Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains or served alongside a juicy steak.
Shredded Parmesan Brussels Sprouts
Why are these ridiculously easy brussels sprouts so good? First, they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances the nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.
Red Wine–Roasted Beets with Tahini Yogurt
Tart sumac, piquant peppercorns, and herbal yet lightly sweet green cardamom combine to season these wine-cooked beets, infusing them with fresh flavor that complements the fruity red wine in the recipe without overpowering it. After roasting, the sweet and tender beets are served atop a whipped, creamy turmeric- and tahini-seasoned yogurt spread and finished with chopped pistachios, lots of herbs, and a dusting of more sumac.
Roasted Baby Artichokes with Parsley and Mint
Removing each baby artichoke's outer leaves and inner thistle reveals its lightly astringent, mildly sweet core, tender enough for quick cooking. Be careful to wash your cutting board and knife well after preparing the baby artichokes as they can leave behind a bitter residue.
Roasted Eggplant Moussaka with Lamb
Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this take on moussaka, which is topped with a luscious layer of ricotta and mozzarella cheese in place of bechamel sauce.
Muhammara (Roasted Red Pepper and Walnut Dip)
Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat.
Tomato and Goat Cheese Tart
This tart is the perfect way to take advantage of late-summer tomatoes. A variety of heirlooms will create a nice visual, but feel free to use any type of tomato here. Roasting the tomatoes before adding them to the tart dries them a bit, which concentrates their flavor and helps prevent the crust from getting soggy.
Roasted Hot Honey Sweet Potato Salad
This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out.
Miso-Roasted Vegetable Soup
Miso, soy sauce, canned tomatoes, and a dash of smoked paprika work beautifully in this savory vegetable soup. Roast the red bell peppers, carrots, onions, and kabocha squash in the oven for tenderness and a caramelized flavor.
Miznon's Whole Roasted Cauliflower
In 2018, Food & Wine named this recipe one of our 40 best. The cauliflower served at Miznon in New York City calls for the best quality ingredients, each essential for creating the dish. Fresh cauliflower with tight, closed florets surrounded by a crown of crisp leaves; sel gris (coarse gray sea salt), which packs a mineral flavor in bits of crunchy saltiness; and spicy, fruity extra-virgin olive oil.
Roasted Asparagus and Mushrooms
Here, the vegetables roast first in olive oil, then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.
Chicken Fat-Roasted Vegetables with Gremolata
For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic.
Roasted Lemon Broccoli with Tahini-Yogurt Sauce
Cookbook author Tara Duggan is a master of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the florets for this spicy, tangy recipe.
Roasted Corn and Red Pepper Salad
If there is room on the grill, the peppers and corn can be roasted at the same time. With 15 ears of corn, this recipe yields a lot of salad, so feel free to halve it if you're not feeding a crowd.
Roasted Winter Squash with Vanilla Butter
Fragrant vanilla bean butter does double duty here — it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be.
Roasted Vegetables with Smashed-Walnut Vinaigrette
Simple roasted vegetables are the perfect dish to dress up for any occasion. Here, food stylist and recipe developer Laura Rege makes a tangy, slightly sweet, and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash.
Maple-Ginger-Roasted Vegetables with Pecans
For this hearty side, carrots, parsnips, cauliflower, butternut squash, and brussels sprouts mingle with pecans and ginger in maple syrup, roasting until they're tender, golden, and deeply flavorful.
Curry-Roasted Butternut Squash and Chickpeas
This Indian-inspired riff on traditional roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, they're roasted and then drizzled with a cooling cilantro-spiked yogurt sauce.
Roasted Radishes with Radish Greens
Chef Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon.
Roasted Beets and Celery Root with Goat Butter
Goat butter (sold at specialty food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this take on the classic pairing of roasted beets and goat cheese.
Tricolor Roasted Carrots and Parsnips
Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients like these carrots and parsnips just as they are.
Psites Patates (Lemony Roasted Potatoes with Oregano)
It's hard to resist that Greek specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish to make it fresher and very satisfying.
Roasted Vegetables with Fresh Herbs
? Danielle Tsi
When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.
Roasted Cauliflower with Green Olives and Pine Nuts
? Fredrika Stj?rne
Roasting cauliflower caramelizes the florets, making them super sweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish.
Roasted King Oyster Mushrooms
Thick, meaty slices of king oyster mushrooms are roasted in the oven with butter, olive oil, and broth for a rich, concentrated flavor.
Warm Winter-Vegetable Salad
Winter vegetables like carrots, beets, parsnips, and celery root are still plentiful in March and are terrific when roasted until sweet and blistered. Food writer Sophie Dahl loves the vegetables' vibrant colors on dreary days.
Spice-Roasted Butternut Squash
? Matt Armendariz
Cumin, coriander, and cayenne pepper bring warmth and spice to this simple, tender roasted squash dish.
Ziti with Roasted Vegetables
Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only 30 minutes in the oven.
Honey-Glazed Roasted Root Vegetables
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Roasted Leek and White Bean Gratin
Creamy white beans are delicious with a lid of bubbly Gruyère cheese. To make this dish especially easy, simply use two cans of cannellini beans instead of cooking dried beans.
Roasted Vegetables with A?oli
Drizzle vegetables with olive oil, roast them in the oven until tender, and serve — what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast.
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