Roast

39 Best Roasted Vegetable Recipes

A great plate of roasted veg is a combination of textures, flavors, and temperatures, so every bite is different than the one before.
A platter of roasted carrots and parsnips.
Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell

You may feel like you don’t actually need a roasted vegetables recipe: Don’t you just pop them in the oven? Sure, if you’re just wondering how to roast vegetables on their own, you can keep things pretty simple. But as fall turns to winter, it’s time to jazz up your roasted veg by changing your routine with good seasoning, a new sauce, a new flavor combination, or a crunchy sprinkle. Find 39 of our favorite roasted vegetable recipes below, and get that oven cranked.

  • Polenta in bowl topped with hen of the woods and shitake mushroom caps.
    Photo by Alex Lau, Food Styling by Sue Li
    1/39

    Oven Polenta With Roasted Mushrooms and Thyme

    Sometimes a roasted vegetables recipe isn't just about the veg: It's about the pairing of that perfectly-cooked roasted beauty with something creamy and luscious, like this pot of hands-off polenta.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. Salad Bowl Courtesy of Heath Ceramics.
    2/39

    Torn Potatoes of Many Colors With Chile-Lime Butter

    Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Served up on a big platter, it's the perfect option for a cozy roast chicken dinner or a Thanksgiving celebration.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    3/39

    Roasted Asparagus With Garlic

    This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

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  • Andrew Purcell, food styling by Carrie Purcell, prop styling by Sarah Cave
    4/39

    Roasted Carrots and Parsnips With Citrus Butter

    This recipe for the sweetest roasted root vegetables includes a little citrusy butter melted over the vegetable once they are out of the oven.

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  • Photo by Bobby Fisher
    9/39

    Roasted Cauliflower with Sesame

    Cauliflower lives its best life when roasted. It's even better when paired with nutty tahini, savory white miso, and a bit of red wine vinegar for brightness.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    10/39

    Sheet-Pan Roasted Squash and Feta Salad

    Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    17/39

    Big-Batch Roasted Kale

    This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    18/39

    Roasted Cauliflower With Parmesan-Panko Crumble

    A make-ahead Parmesan and panko crumble adds an excellent savory crunch to this holiday-ready side.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    19/39

    Roasted Carrots With Stracciatella And Buckwheat

    The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

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  • 20/39

    Roasted Garlic

    Whenever you're roasting vegetables, you should roast some heads of garlic too. Squeeze out the cloves to smear on bread or mix into a dip or salad dressing.

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  • Photo by Quentin Bacon
    25/39

    Maple-Roasted Acorn Squash

    Sometimes you just need your roasted vegetables to be comforting, like this squash, halved and filled with a big puddle of melted butter and sweet maple syrup.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    26/39

    Mediterranean Eggplant and Barley Salad

    Spiced grains, roasted peak-season vegetables, and a lemony garlic dressing make this a stand-out side dish that doubles as a satisfying lunch.

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