Roasted Vegetables: Our Best Recipes

If the bright orange color of this pretty dish doesn't totally impress you, then the fact that the squash is coated in Parmesan and your choice of spice will.

Not sold on Brussels sprouts? Good thing everyone loves bacon! The flavor combination will impress even the pickiest eaters.

An elegant dressing of cider vinegar, fresh garlic, and peppery arugula balances the deliciously roasted sweet potatoes in this tasty side dish. Add hazelnuts for unexpected crunch and buttery richness.

Typically a veggie that doesn't get much credit, peas transform into a superstar side once spiced with curry. Yogurt, mint, and garam masala make a simple, yet impressive dip.

Complement the mild, earthy flavor of butternut squash with a sophisticated port wine sauce. The richness of the sauce brings out the juicy sweet flavors of dried cherries and apricots in this wow-worthy roasted vegetable recipe.

A light vinaigrette gives this side the perfect touch of flavor, while roasting the radishes gives them a color that will star on any dinner table.

Peas and mushrooms (possibly the most underrated veggies) get the chance to shine in this Asian-inspired side dish. And homemade tare, a soy basting sauce, is easier than you might think.

An aromatic mix of exotic spices -- including coriander, cumin, and sesame -- adds intoxicating flavor to these roasted veggies. A hint of sweetness from roasting the carrots with a drizzle of honey complements the delicious spice blend.

Bring out the natural sweetness of carrots, sweet potatoes, and red potatoes by roasting these veggies with chickpeas and a homemade brown sugar-rosemary dressing. Not only is this vegetable side dish packed with delicious, earthy flavor, but it's also full of low-cal ingredients for just 223 calories per serving!

Need a new recipe to welcome in the fall weather? We have your back. Maple syrup and cinnamon give acorn squash a flavor that's appropriately autumn.

Not only do the acorn squash and beets take on a full-bodied boost of flavor when roasted, but these root vegetables also add instant heartiness to a simple greens salad. Tie it all together with the sweet-yet-savory maple-mustard dressing drizzled on top.

Butter, thyme, rosemary, and garlic spice up these roasted and caramelized Brussels sprouts. Bonus: These veggies are roasted in a pan instead of the oven, saving you time!

You've never seen cabbage like this. Shallot slices, garlic, and olive tapenade transform the leafy green into a crunchy appetizer. Not an olive lover? Swap the tapenade for dried tomato pesto.

Orange and honey lend radishes a subtly sweet flavor that'll please a crowd. Your dinner guests will never guess you only used five ingredients to make this delicious dish!

Yes, we love mashed, baked, and scalloped potatoes, but we're currently obsessed with these roasted fingerlings. Their beautiful colors make this the perfect side for a fancy spread.

If you've never tried cabbage and pears, you should. The combination of savory and sweet is elevated even more, thanks to roasting the dish and adding lemon juice and blue cheese.

Forget serving your roasted veggies on the side. This main-dish chicken recipe is full of carrots, cauliflower, and chickpeas roasted in an aromatic mix of spices for an unexpected taste of the Far East.

When you're craving a salty basket of fries, try this gourmet finger food instead. The mayo-dijon mixture packs tons of flavor, and the bread crumbs add some crunch.

Editor's Tip: Use the thickest asparagus you can find.

Enhance the natural sweetness in tomatoes and release their flavorful juices by roasting them in the oven for just 14 minutes! Simply toss roasted tomatoes, olives, and torn bread with oil and vinegar, then serve.

Four ingredients are all you need for this side dish: new potatoes, kosher salt, fennel seeds, and olive oil. These lightly seasoned roasted potatoes make a delicious addition to any weeknight meal!

Combine the best that fall has to offer in one roasted vegetables recipe: Dried cranberries, nuts, and roasted winter veggies are lightly spiced with maple syrup, cinnamon, and nutmeg in this delicious side-dish recipe.

Turn everyone at the table into cauliflower lovers! This roasted vegetable recipe uses garlic, Parmesan cheese, and panko crumbs to turn basic roasted cauliflower into a side-dish recipe you can't get enough of.

Quinoa is just as impressive as ever. The grain combines with roasted beets in this healthy and hearty meal. Make it vegan by swapping pitted Kalamata olives in for the cheese.

Who knew you could roast your veggies in a slow cooker? This recipe does just that with butternut squash, beets, new potatoes, turnips, and carrots, getting you out of the kitchen.

Skillet-roasted new and sweet potatoes are marinated with lemon juice and beet greens to make up this root vegetable salad. All ingredients are low-cal but high-flavor, so you can cut calories without sacrificing taste in this roasted vegetables recipe.