6 Roasted Vegetable Recipes You’ll Want to Serve as Supper Side Dishes
Highlight and intensify your vegetables’ flavors by roasting them. WebMD notes that the basic process behind roasting vegetables is simple: Preheat the oven to 400 degrees Fahrenheit, spray your vegetables with cooking spray or drizzle with a bit of oil, apply seasonings, and bake them until they’re lightly browned and tender. The end result? You’ll have a sweet, healthy, and flavorful side dish that will pair perfectly with any dinner entree. Read on — your new favorite supper side dish awaits you!
1. Roasted Winter Vegetables
Bring out the natural sweetness in vibrant winter vegetables by preparing Food Network’s recipe. When roasting, Whole Foods Market recommends cutting back on the amount of oil you put on your veggies; you’ll achieve the same great flavor without adding unnecessary calories to your dish.
- 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
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Directions: Preheat oven to 425 degrees Fahrenheit. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1¼-inch cubes. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. 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.
2. Balsamic Roasted Vegetables
Sweet balsamic vinegar, Dijon mustard, and fresh seasonings create a side dish that will take center stage at your dinner table. Bon Appétit’s recipe yields 6 servings.
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- 3 garlic cloves, pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into ½-inch-wide strips
- 1 red bell pepper, cut into ½-inch-wide strips
- 1 orange bell pepper, cut into ½-inch-wide strips
- 1 (1-pound) eggplant, quartered lengthwise, cut crosswise into ½-inch slices
- ½ pound yellow squash (about 2 medium), cut into ⅓-inch-thick rounds
- ½ pound zucchini (about 2 medium), cut into ⅓-inch-thick rounds
- Coarse kosher salt
Directions: Preheat oven to 450 degrees Fahrenheit. Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.
3. Chef John’s Five-Spice Carrots
AllRecipes.com’s dish is simple, aromatic, and the perfect complement to any dinner entree. If you don’t have Chinese five-spice powder on hand, we suggest making Food.com’s homemade version, which consists of pepper, star anise, fennel, cloves, cinnamon, salt, and white pepper.
- 7 large carrots, peeled and cut in half lengthwise
- 2 tablespoons vegetable oil
- ½ teaspoon Chinese five-spice powder
- Salt, to taste
Directions: Preheat oven to 375 degrees Fahrenheit. Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with five-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer. Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
4. Sweet and Spicy Roasted Vegetables
Sweet, warm, and spicy seasonings create a fragrant root vegetable side dish that will please your supper guests’ palates. Fine Cooking’s easy-to-make recipe yields 4 servings and only takes about 30 minutes to make.
- 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 1½-inch pieces
- 1½ pounds 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, put a rimmed baking sheet on the rack, and heat 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.
5. Roasted Root Vegetables With Chermoula
To make this dish even easier to prepare, Eating Well suggests purchasing butternut squash that’s already been peeled, seeded, and quartered. Roasting your vegetables with a Moroccan spice blend called chermoula and consisting of garlic, paprika, and cumin will ensure you have a sensational side to serve for supper. The recipe yields 6 servings.
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons paprika, preferably sweet Hungarian
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 medium baking potato, peeled and cut into 1-inch chunks
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 medium turnip, peeled and cut into 1-inch chunks
- 1 medium rutabaga, peeled and cut into 1-inch chunks
- 2 medium carrots, cut into ½-inch slices
- 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks
Directions: Preheat oven to 425 degrees Fahrenheit. Place oil, garlic, paprika, cumin, and salt in a food processor or blender and pulse or blend until smooth. Place potato, sweet potato, turnip, rutabaga, carrots, and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
6. Maple Ginger Roasted Vegetables With Pecans
Prepare a roasted vegetable side dish that will stand apart from the rest by making Maple Ginger Roasted Vegetables With Pecans. For the best results, Recipe.com suggests chopping your vegetables to about the same size, so they cook at the same rate. In addition, be sure to toss them at least once while they’re in the oven.
- 1½ cups pecans
- 4 medium carrots, peeled and sliced ¼ inch thick (¾ pound)
- 2 large parsnips, peeled and sliced ¼ inch thick (1 pound)
- 1 head medium cauliflower, cut into 1-inch florets (2½ pounds)
- 1 small butternut squash, peeled, seeded, and cut into 1-inch dice (2 pounds)
- 1 pound Brussels sprouts, halved
- ½ cup extra-virgin olive oil
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh ginger
- ⅓ cup pure maple syrup
Directions: Preheat oven to 425 degrees Fahrenheit. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool. In a large bowl, toss the carrots, parsnips, cauliflower, squash, and Brussels sprouts with the olive oil and nutmeg, and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets.
Roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
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