Slow roasting veggies brings out their natural sweetness and subtle flavors. Here are the best ways to enjoy them
Thomas J. Story
Like a cross between broccoli and cauliflower, Romanesco broccoli also delivers similar benefits, so dig in.
Recipe: Roasted Romanesco Broccoli
The bacon cream melts to give the potatoes a rich, salty glaze.
The umami flavor of miso plays well with rich-tasting kabocha squash.
Recipe: Miso-Glazed Kabocha Squash
Prosciutto provides the smoky flavor of bacon with a lot less fat.
Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts.
Recipe: Provençal Tartlets
The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way.
Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.
Recipe: Roasted Parsnips
Kabocha (Japanese winter squash) has deep orange, sweet, smooth flesh that makes a terrific soup―especially when tinged with curry.
Recipe: Curried Roasted Squash Soup
Tender potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish.
This sweet potato dish strikes a perfect balance between sweet, tart, and savory. Rather than adding marshmallows for sweetness, we used apples and maple syrup.
Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.
You can make this dish with regular green beans, but long beans look more handsome.
The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.
Here’s a quick way to cook asparagus with flavorful results. If you’re making roast chicken, you can throw this in the oven in the last 20 minutes and have both ready at the same time.
Recipe: Roasted Asparagus
The crunchy toasted nuts, stir-fried favas, and curls of parmesan cheese add layers of richness to this dish.
Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get a nicely toasted flavor–and keep it just shy of 40 calories per serving.
Recipe: Roasted Cauliflower with Capers
Choose red bell peppers with glossy skin, deep color, and firm, thick walls. Roasting the peppers makes this soup sweet, smoky, and irresistible.
Recipe: Roasted Red Pepper Soup
Thomas J. Story
Give a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.
“This salad is the little sister of the Provençal dish called a grand aioli,” says Amaryll Schwertner, chef-owner of Boulette’s Larder in San Francisco. She omits the seafood of the grand version and focuses instead on “the colors, flavors, and textures of summer produce.”
Roasting beets in an aromatic salt crust infuses the kitchen and the beets with the fragrance of flowers and herbs. We've highlighted them in this simple salad.
Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible side dish.
Roasted in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
Thomas J. Story
Present squash soup right in the squash shell. It’s seasonal, delicious, and you don’t have to wash bowls.
Recipe: Roasted Squash Soup with Sage
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Add protein-rich chickpeas for a more filling version.
Chef Andrew Spurgin uses fresh chestnuts when they’re in season in fall and winter. He cuts them in half and boils them quickly to soften, then pops the chestnut flesh out of the shell before roasting.
These adorable, edible bowls are the perfect autumn vessel for soup, risotto, or a whole-grain side. Each bowl holds about a 1/2 cup.
Recipe: Roasted Mini-Pumpkin Bowls
A touch of honey in the dressing brings out the roasted vegetables’ natural sweetness, and their meaty texture satisfies even the carnivores at the table. For an extra layer of flavor, serve the salad with shaved parmesan or asiago cheese.
This Mediterranean-inspired side dish is a surefire crowd-pleaser at a BBQ or potluck.
Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.
Recipe: Roasted Watermelon Radishes
Instead of a can of nuts, scoop up a handful of these crispy roasted snacks.
Turn squash into a sort of Moroccan tagine for fall vegetables. The medley would also make a good vegetarian main course.
We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy twist.
Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale") is a little crisper when roasted than ordinary kale, and its shape looks prettier on the plate. Flavor-wise, though, regular kale would be just fine to use. Serve the kale on its own as a snack, or as part of a composed plate with pork chops and spiced pears for a great autumn meal.
Recipe: Roasted Winter Kale