Top Recipes That Will Change the Way You Roast Vegetables

This recipe couldn’t be simpler. Just toss Brussels sprouts with olive oil, salt and pepper and after a quick roast in the oven, they come out tender and sweet with crispy, caramelized edges.

This gorgeous medley of harvest root vegetables with dried herbs is such a simple yet festive side dish for your next holiday or Sunday dinner.

Golden, roasted cauliflower is even more delicious with the help of a crispy Gruyere and Parmesan coating.

The sweet and deeply earthy flavour of roasted beets tossed in olive oil, salt and freshly ground pepper need no further adornment other than a smattering of fresh herbs.

Whole sweet potatoes are sliced thinly two thirds of the way through, kept intact along the bottom, and doused with olive oil before roasting in the oven. This genius technique allows for the maximum surface area to get golden and crispy for great texture while the center of each slice remains fluffy and moist. Serve these beauties up with tangy and thick Greek yogurt and chopped scallions.

We know scientifically speaking, tomatoes are fruits, but since they’re a dinner staple, we couldn’t help adding them to this list. Silky and juicy tomatoes roasted with balsamic vinegar, red onion and a touch of sugar to enhance the natural sweetness, this is a beautiful dish spooned over rice or couscous, tossed into pasta, or as a side to complement almost any main.

Kale gets transformed into a binge-worthy crunchy snack or side after roasting in the oven tossed with olive oil and sea salt. We dare you to try eating just one!

Sweet roasted carrots get livened up with a punchy vinaigrette made with Dijon mustard, white wine vinegar and fresh herbs. Serve as an elegant roasted side or refrigerate it to be eaten as a cold salad.

Fresh, bright and flavourful, whole roasted asparagus is an amazing time-saver during the week and one of those go-to sides for any table. You can pair it with one of The Pioneer Woman’s light and easy dinners.

Broccoli gets indulgent—and crispy—with panko bread crumbs and grated Parmesan or sharp Cheddar. Even the kids will be begging for more of this broccoli.

Harissa, a spice blend of red chilies, caraway, cumin, coriander, garlic and spearmint adds just the right heat and depth to this beautifully roasted winter squash. Creamy crumbled goat cheese and tangy pomegranate seeds enhance the dish’s sweetness and give it a cool and crunchy finish.

This perfectly candied butternut squash is what our roasted veggie goals are made of. Just add olive oil, salt, butter, bay leaves, a few sprigs of thyme and voila. But don’t forget to turn halfway through until the squash is soft with slightly brown caramelized edges.

Sweet and caramelized roasted red onions are even more delicious topped with a dressing of walnut oil, cider vinegar and fancy molasses. We would eat these on absolutely anything.

Some butter, brown sugar, a touch of chili powder and fresh rosemary are all it takes to turn this acorn squash into a holiday-worthy side.

Some butter, brown sugar, a touch of chili powder and fresh rosemary are all it takes to turn this acorn squash into a holiday-worthy side.

If you’ve never tried roasting chickpeas, this recipe will change your life. This is the ultimate pantry snack food with endless variations such as taco, vinegar-lime and onion-garlic. Tip: The longer you dry the chickpeas before roasting, the crispier they’ll be.

A sheet-pan supper with comfort food appeal. This time-honoured roast chicken dinner with all the fixings will be a once-a-week staple after you master this failsafe, one-pan technique.