Roasting brings out such incredible flavors in all kinds of vegetables. Here’s an array of delicious oven roasted vegetable recipes to enjoy in the cooler seasons. Easy to make, take these naturally plant-based vegetable roasts are on the table surprisingly quickly.
Oven temperatures vary and aren’t always accurate, so watch your vegetable dishes carefully. Most require not more than thirty minutes in a 400º to 425º F oven, usually with a stir every 10 minutes or so. Let’s dive right in …
Roasted Vegetable Medleys
Classic Roasted Root Vegetables: As we already know, oven roasting vegetables brings out their natural sweetness, and this recipe proves it deliciously. For this flexible dish, you can vary the vegetables suggested here, as well as the amounts.
Balsamic and Maple Roasted Vegetables: In this medley of roasted vegetables, a touch of maple syrup and balsamic vinegar heighten the natural sweetness of roots and Brussels sprouts.
Roasted Rutabaga with Beets, Carrots, and Parsnips is a tasty combination of classic cool-weather root vegetables, embellished with red onion and thyme and/or rosemary.
Miso Roasted Root Vegetables are a nice change of pace from roasting veggies with olive oil. It’s a taste of Vegan Meal Prep by JL Fields.
Garlic Roasted Parsnips and Carrots is a simple side dish that’s perfect for fall and winter meals. It’s one of the easiest and most delightful things you can make with this pairing of root vegetables.
Maple Roasted Sweet Potatoes and Apples is a side dish that’s as welcome for fall and winter holiday meals as for everyday fare.
Roasted Zucchini and Summer Squash is one of my favorite side dishes to make in the late summer — it’s so simple, with a marinade of olive oil and balsamic vinegar to heighten the flavor.
Roasted Collard Greens with Brussels Sprouts and Polenta is a simple and hearty side dish. Prepared polenta adds a bit of comfort to the dish, and olives give it briny bursts of flavor.
Single-vegetable roasts
Lemony Rosemary Roasted Golden Potatoes are welcome throughout winter and spring, and make an especially nice side dish for holiday meals. If you love baked Yukon gold potato recipes, this one is for you!
Breadcrumb Roasted Cauliflower with Walnuts or Pecans: Roasting brings out the delightful, mild flavor of cauliflower so beautifully that only the simplest of embellishment is needed. This simple preparation might just become your go-to for fresh cauliflower.
Roasted Fingerling Potatoes with Sriracha Mayonnaise: For a quick, fun potato side dish, try these gently spiced roasted fingerling potatoes. Vegan sriracha mayo is a delicious dip for them.
Maple Roasted Baby Carrots become even sweeter with a touch of cinnamon. Optional balsamic vinegar and/or garlic make them that much better.
Maple Roasted Sweet Potatoes: Here’s a holiday-sized portion of roasted sweet potatoes in a preparation that enhances the natural sweetness of this well-loved vegetable. That said, you need not wait for a holiday to enjoy this simple, delectable sweet potato recipe!
Roasted Kabocha Squash Malai Kari is a delicious dish inspired by a traditional Bengali recipe, this one is lusciously embellished with lots of onion and garlic, and bathed in coconut milk. Contributed by Meera Sodha.
Chili-Lime Roasted Radishes: Roasted radishes, infused with zippy chili-lime flavors, make a surprising side dish that’s perfect for spring, but great any time radishes are plentiful and in season. A simple, tasty recipe contributed by Robin Robertson.
Roasted vegetables in main dishes
Roasted Vegetable and Vegan Sausage Pizza: Topped with plenty of roasted vegetables, this vegan sausage pizza is a treat for hearty appetites. Roasting the vegetables while the pizza bakes brings out their best flavor.
Roasted Seitan with Bell Peppers and Portobello Mushrooms is simple enough to make for a weeknight meal and festive enough for any special occasion.
Versatile Balsamic Roasted Ratatouille: The vegetables that go into the classic French stew are transformed into a roasted ratatouille that can be enjoyed in a number of ways, warm or at room temperature.
Roasted Vegetable Salads
Roasted Butternut Squash Salad with arugula (or other baby greens of your choice) and embellished with pumpkin seeds proves that a few well chosen ingredients can produce a wow factor.
Roasted Root Vegetable Salad: Since they taste just as good at room temperature as they do hot, roots are presented here in an appetizing salad.
Radicchio and Roasted Purple Potato Salad: From Hannah Kaminsky’s BittersweetBlog, a salad that’s a bold study in contrasts. Fresh radicchio provides a tender-crisp bite against the creamy flesh of purple sweet potatoes, buttery chestnuts, crisp green apples, and crunchy pine nuts. It’s a seasonal celebration that will make you love your veggies.
And you don’t always need to strictly follow a recipe …
10 Easy Roasted Vegetable Dishes that barely need a recipe to make are ideas that can be used as springboards for your favorite vegetables and combinations.
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