37 ways with roasted vegetables

Slow roasting veggies brings out their natural sweetness and subtle flavors. Here are the best ways to enjoy them

Roasted Romanesco Broccoli

Thomas J. Story

Roasted Romanesco Broccoli

Like a cross between broccoli and cauliflower, Romanesco broccoli also delivers similar benefits, so dig in.

Recipe: Roasted Romanesco Broccoli

Makah Ozette Potatoes with Bacon Cream

Yunhee Kim

Makah Ozette Potatoes with Bacon Cream

The bacon cream melts to give the potatoes a rich, salty glaze.

Recipe: Makah Ozette Potatoes with Bacon Cream

Miso-Glazed Kabocha Squash

Leigh Beisch

Miso-Glazed Kabocha Squash

The umami flavor of miso plays well with rich-tasting kabocha squash.

Recipe: Miso-Glazed Kabocha Squash

Brussels Sprout and Prosciutto Skewers

Annabelle Breakey

Brussels Sprout and Prosciutto Skewers

Prosciutto provides the smoky flavor of bacon with a lot less fat.

Recipe:  Brussels Sprout and Prosciutto Skewers

Provençal Tartlets

Iain Bagwell

Provençal Tartlets

Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts.

Recipe: Provençal Tartlets

Rooibos Butternut “Pizzettas”

Iain Bagwell

Rooibos Butternut “Pizzettas”

Think of these roasted squash rounds as tiny pizzas: You bake them and add any topping you like. They tend to go fast at parties.

Recipe: Rooibos Butternut “Pizzettas”

Slow-Roasted Portabellas on Parsley Salad

Leigh Beisch

Slow-Roasted Portabellas on Parsley Salad

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.

Recipe: Slow-Roasted Portabellas on Parsley Salad 

Roasted Parsnips

Annabelle Breakey

Roasted Parsnips

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

Curried Roasted Squash Soup

Annabelle Breakey

Curried Roasted Squash Soup

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

Oven-Roasted Potatoes and Carrots with Thyme

Annabelle Breakey

Oven-Roasted Potatoes and Carrots with Thyme

Tender potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish.

Recipe: Oven-Roasted Potatoes and Carrots with Thyme

Roasted Sweet Potatoes and Apples

Leigh Beisch

Roasted Sweet Potatoes and Apples

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. 

Recipe:  Roasted Sweet Potatoes and Apples

Chicken Salad with Roasted Beets and Dandelion Greens

Iain Bagwell

Chicken Salad with Roasted Beets and Dandelion Greens

Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.

Recipe: Chicken Salad with Roasted Beets and Dandelion Greens

Roasted Long Beans with Herb Butter

Leigh Beisch

Roasted Long Beans with Herb Butter

You can make this dish with regular green beans, but long beans look more handsome.

Recipe:  Roasted Long Beans with Herb Butter

Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas

Yunhee Kim

Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas

The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.

Recipe: Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas

Roasted asparagus

Roasted Asparagus

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

Roasted Baby Artichokes with Spring Salsa

Annabelle Breakey

Roasted Baby Artichokes with Spring Salsa

The crunchy toasted nuts, stir-fried favas, and curls of parmesan cheese add layers of richness to this dish.

Recipe:  Roasted Baby Artichokes with Spring Salsa

Roasted Cauliflower with Capers

Annabelle Breakey

Roasted Cauliflower with Capers

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

Roasted Red Pepper Soup

Annabelle Breakey

Roasted Red Pepper Soup

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

Pork and Charred Brussels Sprouts with Chile Lime Sauce

Thomas J. Story

Pork and Charred Brussels Sprouts with Chile Lime Sauce

Give a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

Recipe: Pork and Charred Brussels Sprouts with Chile Lime Sauce

Late-Summer Vegetables with Aioli

Iain Bagwell

Late-Summer Vegetables with Aioli

“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.”

Recipe: Late-Summer Vegetables with Aioli

Salt-Crusted Beets with Avocado, Lavender, and Thyme

Leigh Beisch

Salt-Crusted Beets with Avocado, Lavender, and Thyme

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.

Recipe: Salt-Crusted Beets with Avocado, Lavender, and Thyme

Golden Olive Oil-Roasted Potatoes

James Baigrie

Golden Olive Oil-Roasted Potatoes

Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible side dish.

Recipe: Golden Olive Oil-Roasted Potatoes

Bengali Five-Spice Roasted Chicken and Vegetables

Yunhee Kim

Bengali Five-Spice Roasted Chicken and Vegetables

Roasted in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.

Recipe: Bengali Five-Spice Roasted Chicken and Vegetables

Roasted Squash Soup with Sage

Thomas J. Story

Roasted Squash Soup with Sage

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

Roasted Cauliflower and Shallots with Chard and Dukkah

Alex Farnum

Roasted Cauliflower and Shallots with Chard and Dukkah

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.

Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah

Roasted Kohlrabi and Eggs with Mustard and Honey

Annabelle Breakey

Roasted Kohlrabi and Eggs with Mustard and Honey

Slow-roasted eggs and kohlrabi with sweet honey and pungent mustard makes an unusual combination that's an absolute flavor sensation.

Recipe: Roasted Kohlrabi and Eggs with Mustard and Honey

Brussels Sprouts with Chestnuts and Bacon

Yunhee Kim

Brussels Sprouts with Chestnuts and Bacon

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.

Recipe: Brussels Sprouts with Chestnuts and Bacon

Roasted Mini-Pumpkin Bowls

Annabelle Breakey

Roasted Mini-Pumpkin Bowls

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

Roasted Vegetable Salad with Honey Dressing

Iain Bagwell

Roasted Vegetable Salad with Honey Dressing

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.

Recipe: Roasted Vegetable Salad with Honey Dressing

Roasted Potato and Green Bean Salad

Annabelle Breakey

Roasted Potato and Green Bean Salad

This Mediterranean-inspired side dish is a surefire crowd-pleaser at a BBQ or potluck.

Recipe: Roasted Potato and Green Bean Salad

Roasted Watermelon Radishes

Annabelle Breakey

Roasted Watermelon Radishes

Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.

Recipe: Roasted Watermelon Radishes

Roasted Chickpeas with Garam Masala

Annabelle Breakey

Roasted Chickpeas with Garam Masala

Instead of a can of nuts, scoop up a handful of these crispy roasted snacks.

Recipe: Roasted Chickpeas with Garam Masala

Roasted Kabocha Squash Bowl with Autumn Vegetables

Monica Buck
 

Roasted Kabocha Squash Bowl with Autumn Vegetables

Turn squash into a sort of Moroccan tagine for fall vegetables. The medley would also make a good vegetarian main course.

Recipe: Roasted Kabocha Squash Bowl with Autumn Vegetables

 

Roasted Beet Salad with Oranges and Queso Fresco (Enselada de Betabel)

Roasted Beet Salad with Oranges and Queso Fresco (Enselada de Betabel)

This beet salad is full of bright colors and flavors, with sweet beets playing off tangy lime and orange.

Recipe: Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)

Roasted Vegetable and Mini Meatball Pappardelle

Roasted Vegetable and Mini Meatball Pappardelle

This hearty dish makes for a perfect cool-season meal.

Recipe: Roasted Vegetable and Mini Meatball Pappardelle

Salmon Burritos with Chile-Roasted Vegetables

Karen Steffens

Salmon Burritos with Chile-Roasted Vegetables

We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy twist.

Recipe: Salmon Burritos with Chile-Roasted Vegetables

Roasted Winter Kale

Yunhee Kim

Roasted Winter Kale

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

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