Roasted Vegetable Recipes

Health considerations aside, this recipe from chef Marshall Paulsen of Minneapolis' Birchwood Cafe will make you question the wisdom of always roasting veggies in olive oil. The butter browns to aromatic perfection while the sprouts cook—genius! If you want to fancy the sprouts up, add the bacon and pomegranate seeds.

Butter-Roasted Brussels Sprouts

A colorful mixture of sweet potatoes, red onion and pears blends with sage and sweet honey in this easy roasted side.

Honey-Sage Sweet Potatoes, Pears and Walnuts

Roasting broccoli is a wonderful change from steaming or stir-frying, bringing out a sweetness and complexity you might not have known was there. A simple finish of bright lemon and salty cheese adds a burst of freshness and flavor.

Roasted Broccoli with Pecorino and Lemon 

Sweet-and-spicy jarred red peppers add festive color and wake-you-up flavor to a veggie standby. When he makes this dish, Andy Schudlich of Michigan's Epicure Catering and Cherry Basket Farm uses a mix of purple and white cauliflower, but all white is just fine!

Roasted Cauliflower with Peppadews 

Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.

Peacock Vegetables

Lemon and grapes brighten the fresh green bean, broccoli and mushroom mixture.

Lemony Greens, ‘Shrooms and Grapes

Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.

Bacon-Roasted Brussels Sprouts

Roasting brings out the natural sweetness of asparagus and garlic.

Garlic-Roasted Asparagus

Soy sauce, ginger, sugar and nutty almonds lend this cabbage mixture a sweet and salty appeal.

Nutty Asian Cabbage with Plums

Cinnamon and curry powder balance Granny Smith apples in this roasted cauliflower mixture.

Curried Cauliflower, Apples and Chickpeas

Experiment with a variety of potatoes—such as baby Dutch yellow, fingerlings, baby purple and round red—in this easy recipe.

Roasted Baby Potatoes with Herbs

Cheap, soy-based tofu has a bad rap for being bland. But so is chicken breast! The trick is getting it crispy, then piling on flavor. For our one-pan meal, we dry the tofu first in the microwave, roast it with vegetables, then go heavy on zingy Sriracha-peanut sauce.

Asian Roasted Vegetables with Tofu

Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.

Orange Sauced Butternut Squash, Carrots and Dried Cherries

Salty bacon and Cajun seasoning liven up this roasted veggie mixture for a hearty side.

Cajun Sweet Corn and Bacon Jumble

This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.

Roasted Panzanella Salad

Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so it’s perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.

Roasted Kale, Tomato and Chickpea Salad with Wheat Berries

Oranges and lemons add bright flavor to this quick and easy roasted asparagus recipe. Drizzle with homemade vinaigrette, and garnish with roasted citrus slices.

Citrus-Roasted Asparagus 

A drizzle of balsamic vinegar perks up roasted Brussels sprouts.

Roasted Balsamic Brussels Sprouts