Recipes for Roasted Vegetable Sides That Taste Incredible
Roasting veggies is one of the easiest, most delicious ways to eat well. Even better, the produce will keep well in the fridge and can easily be reheated, so you don’t have to worry about wasting leftovers. But we bet you might be looking for some new recipes that liven up the basic preparation. We’re rounding up six roasted veggie dishes that are sure to satisfy you. Healthy eating never tasted so good.
1. Roasted Vegetable Salad with Goat Cheese
The first recipe on our list comes from Martha Stewart, and it pairs the veggies with greens with a sprinkling of goat cheese. This roasted vegetable salad is so good, you might even find yourself reaching for it instead of the more indulgent dishes on your dinner table. This dish is also great cold, so save leftovers for lunch.
- 2 carrots, cut into 2-inch matchsticks
- 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
- 1 small red onion, cut into wedges, layers separated
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon sherry or balsamic vinegar
- 1 small head Boston lettuce, torn into bite-size pieces
- ¼ cup crumbled goat cheese
Directions: Preheat oven to 450 degrees Fahrenheit. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
In a serving bowl, whisk together vinegar and remaining tablespoon oil. Season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese. Serve.
2. Roasted Winter Vegetables
The next recipe from Food Network‘s Ina Garten is all about the winter veggies. Turn on your oven and pull out your carrots, parsnips, sweet potato, and squash. All the vegetables need is a light dressing of olive oil before cooking. Finish with parsley, then dig in.
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash, peeled and seeded (about 2 pounds)
- 3 tablespoons good olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Directions: Preheat the oven to 425 degrees Fahrenheit. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 ¼-inch cubes. Transfer to two large, rimmed baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well, transfer to the oven, and bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
3. Maple Cinnamon Glazed Root Vegetables
If you like your vegetables with a hint of sweetness, try these maple cinnamon glazed root vegetables from Eat Live Run. This dish is fun, festive, and flavorful. It’s full of gorgeous colors and tastes just as good as it looks.
- 1 sweet potato, peeled and diced
- 1 to 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 2 beets, peeled and diced
- ½ butternut squash, peeled and diced
- 1 teaspoon olive oil
- ¼ cup maple syrup
- 1 tablespoon butter
- ¼ teaspoon cinnamon
Directions: Preheat oven to 400 degrees Fahrenheit. Spread vegetables on a baking sheet and drizzle with olive oil and season with salt. Toss to coat.
Roast vegetables for 35 minutes, tossing them 2 to 3 times. While the vegetables are cooking, mix together the maple syrup, butter, cinnamon, and a pinch of salt in a small saucepot. Bring sauce to a boil and remove from heat. Pull roasted vegetables from oven and pour glaze over them, and toss. Serve at once.
4. Moroccan Spiced Roasted Vegetables
Do you prefer your vegetables on the exotic side? There’s a recipe for that too, and it comes from Epicurious. These Moroccan-style vegetables are seasoned with cumin, coriander, and cinnamon, giving them a huge dose of flavor. You’ll dress your vegetables with the seasonings before they go into the oven for 45 minutes. You might have found your new favorite side dish.
- 2 pounds shallots, halved, quartered if large
- 4 tablespoons olive oil
- 4 pounds butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 4 large red bell peppers, cut into ½-inch-thick strips
- 2 pounds sweet potatoes, peeled and cut into cubes
- 1 tablespoon coarse salt
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- ½ stick unsalted butter, cut into bits
Directions: Preheat oven to 375 degrees Fahrenheit. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender.
5. Sweet and Spicy Roasted Vegetables
If you like things spicy, try this dish from Fine Cooking. It’s got just enough heat to stand up to the other spices and some sweetness from a bit of honey. The best thing about this recipe is its versatility. Feel free to swap in any of your favorite vegetables.
- 5 medium carrots, halved lengthwise, and cut into 1-inch pieces
- 2 small red onions, each cut into 8 wedges
- 2 medium red bell peppers, seeded and cut into 1 ½-inch pieces
- 1 (1½-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
Directions: Position a rack in the center of the oven and set a rimmed baking sheet on top. Preheat the oven to 450 degrees Fahrenheit.
In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 tablespoon of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
Heat the remaining 1 tablespoon oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper. Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper. Serve.
6. Roasted Vegetable Soup
If you’d prefer to eat your roasted vegetables with a spoon, enjoy them in this soup from Taste of Home. This recipe serves a crowd and comes together in no time, so make a batch of the vegetable soup when you have a lot of hungry house guests coming over. You can also make it completely vegetarian by using vegetable stock rather than chicken stock.
- 1 medium eggplant, cut into ¾-inch pieces
- 2 medium zucchini, cut into ¾-inch pieces
- 2 large sweet red peppers, cut into ¾-inch pieces
- ½ pound fresh mushrooms, quartered
- 1 large sweet potato, peeled and cut into ¾-inch pieces
- 1 large potato, peeled and cut into ¾-inch pieces
- 1 medium leek, white and pale green parts only, sliced
- 6 garlic cloves, minced
- 4 cans vegetable or chicken broth
- 1 (16-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
- 1 (15½-ounce) can black-eyed peas, rinsed and drained
- 2 to 3 teaspoons red wine vinegar
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried marjoram
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- Salt and pepper
Directions: Preheat oven to 425 degrees Fahrenheit. Line two 15-by-10-inch baking pans with foil, then grease with nonstick cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans and coat with cooking spray. Bake until tender, about 25 to 30 minutes.
In a Dutch oven coated with cooking spray, cook garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings, and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes, or until heated through. Serve.