Food Cooking Techniques Roasting 32 Ways to Love Roasted Vegetables By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 29, 2023 Trending Videos Close this video player Photo: Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Roasting is one of the best methods for taking seasonal vegetables to new heights. Cooking vegetables at a high temperature yields tender interiors with beautifully caramelized outsides, reducing water content and thereby concentrating the inherent flavors. Vegetables not suited for roasting are few and far between — we've yet to meet a roasted vegetable we didn't like. From Shredded Parmesan Brussels Sprouts in the fall to Roasted Asparagus and Mushrooms in the spring, these recipes for roasted vegetables will enhance the entire year of peak produce. 01 of 32 Roasted Carrots with Preserved Lemons and Dates Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give this charred carrot salad bright flavors. Smashed pistachios provide a welcome bit of added crunch. Get the Recipe 02 of 32 Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains or served alongside a juicy steak. Get the Recipe 03 of 32 Shredded Parmesan Brussels Sprouts Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis Why are these ridiculously easy brussels sprouts so good? First, they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances the nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves. Get the Recipe 04 of 32 Red Wine–Roasted Beets with Tahini Yogurt Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Tart sumac, piquant peppercorns, and herbal yet lightly sweet green cardamom combine to season these wine-cooked beets, infusing them with fresh flavor that complements the fruity red wine in the recipe without overpowering it. After roasting, the sweet and tender beets are served atop a whipped, creamy turmeric- and tahini-seasoned yogurt spread and finished with chopped pistachios, lots of herbs, and a dusting of more sumac. Get the Recipe 05 of 32 Roasted Baby Artichokes with Parsley and Mint Eva Kolenko Removing each baby artichoke's outer leaves and inner thistle reveals its lightly astringent, mildly sweet core, tender enough for quick cooking. Be careful to wash your cutting board and knife well after preparing the baby artichokes as they can leave behind a bitter residue. Get the Recipe 06 of 32 Roasted Eggplant Moussaka with Lamb Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this take on moussaka, which is topped with a luscious layer of ricotta and mozzarella cheese in place of bechamel sauce. Get the Recipe 07 of 32 Muhammara (Roasted Red Pepper and Walnut Dip) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. Get the Recipe 08 of 32 Tomato and Goat Cheese Tart Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This tart is the perfect way to take advantage of late-summer tomatoes. A variety of heirlooms will create a nice visual, but feel free to use any type of tomato here. Roasting the tomatoes before adding them to the tart dries them a bit, which concentrates their flavor and helps prevent the crust from getting soggy. Get the Recipe 09 of 32 Roasted Hot Honey Sweet Potato Salad Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out. Get the Recipe 10 of 32 Miso-Roasted Vegetable Soup Victor Protasio Miso, soy sauce, canned tomatoes, and a dash of smoked paprika work beautifully in this savory vegetable soup. Roast the red bell peppers, carrots, onions, and kabocha squash in the oven for tenderness and a caramelized flavor. Get the Recipe 11 of 32 Miznon's Whole Roasted Cauliflower Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best. The cauliflower served at Miznon in New York City calls for the best quality ingredients, each essential for creating the dish. Fresh cauliflower with tight, closed florets surrounded by a crown of crisp leaves; sel gris (coarse gray sea salt), which packs a mineral flavor in bits of crunchy saltiness; and spicy, fruity extra-virgin olive oil. Get the Recipe 12 of 32 Roasted Asparagus and Mushrooms Eva Kolenko Here, the vegetables roast first in olive oil, then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus. Get the Recipe 13 of 32 Chicken Fat-Roasted Vegetables with Gremolata © Nicholas Hopper For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic. Get the Recipe 14 of 32 Roasted Lemon Broccoli with Tahini-Yogurt Sauce © Christina Holmes Cookbook author Tara Duggan is a master of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the florets for this spicy, tangy recipe. Get the Recipe 15 of 32 Roasted Corn and Red Pepper Salad © Fredrika Stjärne If there is room on the grill, the peppers and corn can be roasted at the same time. With 15 ears of corn, this recipe yields a lot of salad, so feel free to halve it if you're not feeding a crowd. Get the Recipe 16 of 32 Roasted Winter Squash with Vanilla Butter © Con Poulos Fragrant vanilla bean butter does double duty here — it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be. Get the Recipe 17 of 32 Roasted Vegetables with Smashed-Walnut Vinaigrette Con Poulos Simple roasted vegetables are the perfect dish to dress up for any occasion. Here, food stylist and recipe developer Laura Rege makes a tangy, slightly sweet, and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash. Get the Recipe 18 of 32 Maple-Ginger-Roasted Vegetables with Pecans © Frances Janisch For this hearty side, carrots, parsnips, cauliflower, butternut squash, and brussels sprouts mingle with pecans and ginger in maple syrup, roasting until they're tender, golden, and deeply flavorful. Get the Recipe 19 of 32 Curry-Roasted Butternut Squash and Chickpeas © John Kernick This Indian-inspired riff on traditional roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, they're roasted and then drizzled with a cooling cilantro-spiked yogurt sauce. Get the Recipe 20 of 32 Roasted Radishes with Radish Greens © John Kernick Chef Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon. Get the Recipe 21 of 32 Roasted Beets and Celery Root with Goat Butter © Quentin Bacon Goat butter (sold at specialty food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this take on the classic pairing of roasted beets and goat cheese. Get the Recipe 22 of 32 Tricolor Roasted Carrots and Parsnips © Tina Rupp Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients like these carrots and parsnips just as they are. Get the Recipe 23 of 32 Psites Patates (Lemony Roasted Potatoes with Oregano) © Guy Ambrosino It's hard to resist that Greek specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish to make it fresher and very satisfying. Get the Recipe 24 of 32 Roasted Vegetables with Fresh Herbs © Danielle Tsi When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly. Get the Recipe 25 of 32 Roasted Cauliflower with Green Olives and Pine Nuts © Fredrika Stjärne Roasting cauliflower caramelizes the florets, making them super sweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish. Get the Recipe 26 of 32 Roasted King Oyster Mushrooms © Lisa Linder Thick, meaty slices of king oyster mushrooms are roasted in the oven with butter, olive oil, and broth for a rich, concentrated flavor. Get the Recipe 27 of 32 Warm Winter-Vegetable Salad © Jan Baldwin Winter vegetables like carrots, beets, parsnips, and celery root are still plentiful in March and are terrific when roasted until sweet and blistered. Food writer Sophie Dahl loves the vegetables' vibrant colors on dreary days. Get the Recipe 28 of 32 Spice-Roasted Butternut Squash © Matt Armendariz Cumin, coriander, and cayenne pepper bring warmth and spice to this simple, tender roasted squash dish. Get the Recipe 29 of 32 Ziti with Roasted Vegetables © Bree Hester Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only 30 minutes in the oven. Get the Recipe 30 of 32 Honey-Glazed Roasted Root Vegetables © John Kernick The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze. Get the Recipe 31 of 32 Roasted Leek and White Bean Gratin © Sneh Roy Creamy white beans are delicious with a lid of bubbly Gruyère cheese. To make this dish especially easy, simply use two cans of cannellini beans instead of cooking dried beans. Get the Recipe 32 of 32 Roasted Vegetables with Aïoli © Ashley Colbourne Drizzle vegetables with olive oil, roast them in the oven until tender, and serve — what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit