Roasted in a hot oven, winter vegetables like broccoli, squash and root vegetables emerge tender and caramelized — try some of our favorite methods and combinations below.
|Roasted Broccolini with Lemon
Here’s an unexpected way to prepare broccolini: half of a lemon is cut, peel and all, and roasted with the vegetables. The other seasonings are minimal—just garlic, salt and pepper—for a surprisingly complex flavor from only six ingredients.
|Roasted Carrots and Fennel
This beautiful dish showcases the colorful hue of the carrots and the anise essence of the fennel. A quick flambé burns off the alcohol in the Pernod and concentrates the flavor.
|Sweet Potato Fries with Garlic and Herbs
If you like classic French fries, you’ll love these cheese-and-herb-dusted sweet potato fries. They’re roasted rather than deep-fried, which makes them healthier without sacrificing flavor.
|Cauliflower Steaks with Caper-Anchovy-Garlic Sauce
This dish makes a great vegetable-based main course or a fresh accompaniment to grilled or roasted meat. Don’t worry if you have some extra pieces of cauliflower that don’t form a whole steak — they look fantastic on the plate next to the steaks.
|Roasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside broiled steaks or ribs. Sliced green onions and toasted pecans add crunch.
|Roasted Potatoes with Rosemary and Bay
Simple seasonings can transform roasted potatoes into an exceptional side dish. Here, they’re tossed with rosemary and bay leaves, although other herbs (think thyme and sage) would be equally delicious.
|Balsamic-Roasted Brussels Sprouts
These crisp roasted brussels sprouts are tossed with spicy pancetta and syrupy balsamic vinegar for a bold mix of flavors. If the sprouts are very large, cut them into quarters.
|Roasted Squash with Cranberries and Thyme
Here, maple syrup complements the natural sweetness of the squash and lends a rich accent. Feel free to make adjustments as you like: substitute honey for the syrup, use only butter, or swap in different types of citrus zest and herbs.
|Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
Whole grains are always a healthy choice. In this recipe, wheat berries are combined with roasted root vegetables for a simple meal or hearty side dish.
|Roasted Squash Salad with Curry Vinaigrette
Curry powder adds warmth and spice to this vinaigrette, which also makes a delicious marinade for meat and fish. Candied walnuts, tender cubed acorn squash and juicy pears make a healthy and seasonal fall salad.
|Roasted Beet and Curly Endive Salad with Balsamic Vinaigrette
As the frost sets in, sturdy root vegetables grow even sweeter. Golden beets, or a mixture of golden and red beets, make an especially attractive presentation when combined with pleasantly bitter greens and toasted pecans.
|Roasted Cauliflower with Lemon and Olives
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can also substitute romanesco cauliflower for the white cauliflower, if you like.
|Roasted Broccoli with Orange Zest and Almonds
Everyday broccoli takes on a whole new profile when roasted until the florets turn crispy and golden at the edges. This easy, five-ingredient recipe includes a double dose of orange—zest and juice—and a handful of toasted almonds that yield a flavor-rich dish.