Roasted Vegetable Recipes

Knowing how to roast vegetables well is a power move. It’s a single technique that can be deployed across an impressive range of vegetables turning them into platters of food that is simple, unfussy, and just plain good.

How To Roast Vegetables – The Basics

You can use this basic technique for a wide range of vegetables – potatoes, beets, broccoli, cauliflower, string beans, cabbage, artichoke hearts, asparagus, etc. Seriously, don’t overthink it. Once you get your roasting technique nailed down, you can fancify things with added spices, under-dressings, and the like. But to start, here’s what to know:

• High heat is your friend. Somewhere in the range of 400°F – it will give you tender interiors and nice, golden exteriors. Go too hot and you’ll burn the edges before the insides have time to cook. Some recipes might go a bit higher, others a bit lower, but if I’m just doing a basic vegetable roast, I typically set the dial right around 400°F.
• Don’t crowd the pan. Your vegetables are going to put off a good amount of moisture as they roast, and they like some space to crisp instead of steam.
• Cut vegetables to a similar size. This way they will cook in the same amount of time.
• Group vegetables by cooking time. Like with like  on the pan. You want to arrange your ingredients in zones based on estimated cooking time. For example, put asparagus which doesn’t take long to roast, on a small pan (or at the edge of a larger pan). Place ingredients that take longer to cook on another pan or in another zone, for example-potatoes or winter squash, That way you can remove them as they finish cooking.
• Don’t skimp on the oil. You don’t have to go wild, but make sure everything gets a thin, even coat of olive oil before roasting.

Use this play-by-play: Heat oven to about 400°F. Toss each type of vegetable in a large bowl with a splash of olive oil and a good pinch of salt I often add a couple scoops of nutritional yeast in at this point but that’s entirely optional. Roast, tossing a couple times after things start browning, until vegetables are tender and have a good amount of golden color.

1. Lemon Roasted Potatoes

   These lemon roasted potatoes are made extra-special with very little effort, thanks to crushed garlic, lemon juice, herbs, and olive oil. For when you want to level up your roasted potatoes, but aren’t game for anything too wild.
   

2. Roasted Cauliflower with Tahini

   A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
   

3. Roasted Delicata Squash

   One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
   

4. Roasted Broccoli

   The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
   

5. Roasted Mushroom Sandwich

   An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.
   

1. Roasted Squash, Chile, and Mozzarella Salad

   A Roasted Squash, Chile, & Mozzarella Salad tangled with spicy arugula from The Kinfolk Table, a beautiful cookbook celebrating small gatherings.
   

2. Miso Sesame Winter Squash

   Inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.
   

3. Farro with Roasted Butternut Squash

   A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
   

4. Roasted Delicata Squash

   One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
   

1. Cauliflower Caponata

   This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
   

2. Roasted Broccoli

   The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
   

3. Moroccan Roasted Vegetables

   Roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile inspired by a trip to Morocco. Extra good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.
   

4. Beer-Roasted Cauliflower with Pasta

   Poach a whole head of cauliflower in an olive-oil dappled, chile-spiked, beer-based broth, then wedge it & roast it until golden-crusted and butter tender.
   

1. Roasted Tomato Soup

   The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn’t be more simple or flavorful.
   

2. Roasted Cherry Tomatoes

   Keep these on hand to dial up all your favorite meals. They are intensely flavorful roasted cherry tomatoes. Made by roasting in a hot oven with olive oil, salt, and a bit of brown sugar. So simple to make and so good!
   

3. Roasted Tomato Salad

   The next time you think of making a caprese salad, consider this roasted tomato salad instead. The special combination of both raw and roasted tomatoes, along with bright homemade harissa oil brings an element of the unexpected.
   

4. Roasted Tomato Salsa

   The deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals an incredibly good salsa.
   

1. Orzo Pasta with Roasted Vegetables

   Orzo pasta provides the foundation here for an easy weeknight meal. Roasted delicata squash and kale are tossed with the pasta & salted yogurt. Super easy, so tasty. Also great with other pasta shapes!
   

2. Spicy Tahini Noodles with Roasted Vegetables

   This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
   

3. Farro with Roasted Butternut Squash

   A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
   

4. Cauliflower Caponata

   This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
   

5. Roasted Mushroom Sandwich

   An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.
   

Continue reading Roasted Vegetable Recipes on 101 Cookbooks