50+ Easy Roasted Vegetable Recipes

Photo: John Autry; Styling: Cindy Barr

Whether you're tossing root veggies in a rich glaze for the holidays or throwing together a plate full of summer produce, roasting brings out flavors in all sorts of vegetables you'd never know were there otherwise. Not only is it an incredibly easy process (all you really need is a sheet pan), it's an undeniably crowd-pleasing way to prepare a tasty and healthy side.

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Roasted Root Vegetables With Balsamic-Maple Glaze

Jennifer Causey

Roasted Root Vegetables With Balsamic-Maple Glaze Recipe

These vegetables are so good, they may upstage everything else on the table. The balsamic-maple sauce is particularly delicious (and smartly added at the end to keep all flavors and colors vibrant). Roasting the purple vegetables separately will also help keep all the colors looking their best.

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Roast Chicken With Dukkah and Citrus Over Roasted Vegetables

Meredith Video Studios

Roast Chicken With Dukkah and Citrus Over Roasted Vegetables Recipe

This recipe for savory roast chicken and vegetables comes from NYC-based chef and cookbook author, Seamus Mullen. If you find yourself with leftovers, put them to good use in this satisfying soup.

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Roasted Summer Vegetable Plate with Herb Dressing

Jennifer Causey

Roasted Summer Vegetable Plate with Herb Dressing Recipe

Farro—a whole-grain hero—adds fiber and heft to this meatless main; here we cook it with the green beans to save time and cut down on cleanup. This also makes a stellar lunch; dress it just before serving to keep the arugula fresh.

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Roasted Vegetable Baked Ziti

Photo: Kelsey Hansen; Prop Styling: Sarah-Elizabeth Cleveland; Food Styling: Deb Wise

Roasted Vegetable Baked Ziti Recipe

This hearty pasta bake is the ideal dish of cheesy comfort food for cooler weather. We love the depth of caramelized flavor roasted veggies bring to this dish; plus, and you can swap in your favorite vegetables to make your own perfect pan of baked ziti. In fact, this dish is also a delicious way to utilize leftover roasted vegetables you might have hanging out in the fridge. In order to keep the dish entirely vegetarian, be sure to double check the labels on your cheese (especially the Parmesan) to make sure you pick up a package that is free of rennet and vegetarian-friendly.

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Roasted Spring Vegetables with Mustard-Sherry Vinaigrette

Victor Protasio

Roasted Spring Vegetables with Mustard-Sherry Vinaigrette Recipe

Vinaigrette is not just for salads! For a fresh pop of flavor, we drizzle roasted spring vegetables with one of our go-to vinaigrettes: sherry vinegar whisked with olive oil and grainy mustard. Roasting the vegetables in a hot oven for about 20 minutes is just the right amount of time to bring out their natural sugars without making them too soft. If you can find small salad turnips, try them in place of the radishes. Make a double batch of the vinaigrette to have on hand for a green salad later in the week.

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Roasted Vegetable Pizza

Photo: Jennifer Davick; Styling: Buffy Hargett

Roasted Vegetable Pizza Recipe
If you love a loaded-out pizza, try this recipe. Why it's better for you: Whole wheat crust topped with roasted sweet potatoes and other colorful veggies ups the good-for-you factor!

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Roasted Vegetable Plate with Herbed Dressing

Caitlin Bensel

Roasted Vegetable Plate with Herbed Dressing Recipe

Vegetables can be sparse in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. This seasonal vegetable plate will help you stick to your calorie plan, and can be altered easily depending on what's available. Don't be scared of a hot oven—roasting the veggies at 500°F gets the job done quickly and gives the vegetables a nice golden color. Tarragon has an anise flavor similar to fennel; you can omit it or substitute sliced green onions or parsley for a fresh pop.

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Sheet Pan Baked Tilapia with Roasted Vegetables

Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Sheet Pan Baked Tilapia with Roasted Vegetables Recipe

Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup. Add lemon wedges and bring to the table for a gorgeous presentation.

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Roasted Root Vegetables

Photo: Jennifer Causey

Roasted Root Vegetables Recipe

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One-Pan Roasted Chicken and Root Vegetables

Photo: Lee Harrelson; Styling: Jan Gautro

One-Pan Roasted Chicken and Root Vegetables Recipe

Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat than a whole chicken and don't smother the vegetables underneath, which would cause them to steam. To ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the chicken breasts in the center of the pan, with the thighs and drumsticks around the perimeter. A similar treatment for the vegetables-leafy Brussels sprouts in the middle, hardier potatoes and carrots on the outside-also proved effective.

We halve the chicken breasts crosswise for even cooking. Use Brussels sprouts no bigger than golf balls, as larger ones are often tough and woody.

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Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

Photo: Laurey W. Glenn; Food Styling: William Smith; Prop Styling: Caroline M. Cunningham

Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables Recipe

Prepare for "oohs" and "ahhs" when you place this roast on your holiday table. Although it looks difficult, it's truly simple to prepare--slather it with our herb butter the night before; then let your oven do the work.

This recipe goes with: Pan Gravy with Sherry

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Roasted Vegetables

Photo: Laurey W. Glenn; Food Styling: William Smith; Prop Styling: Caroline M. Cunningham

Roasted Vegetables Recipe

Roasting the vegetables separately from the meat preserves their bright color and keeps them from getting mushy.

This recipe goes with: Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

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Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Orange-Tarragon Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Orange-Tarragon Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Lemon-Herb Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Lemon-Herb Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

Photo: Jennifer Causey

Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes Recipe

Serve with grilled flank steak or chicken breasts, and you'll have a fantastic weeknight dinner. Use asparagus that are medium-thick for this recipe--not pencil-thin spears.

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Caribbean-Style Roast Cabbage with Carrots

Photo: Randy Mayor; Styling: Lindsey Lower

Caribbean-Style Roast Cabbage with Carrots Recipe

Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here--sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.

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Pan-Roasted Radishes

Photo: Oxmoor House

Pan-Roasted Radishes Recipe

Ah, the radish. Its American history has it thin-sliced and tossed among mismatched vegetables and iceberg lettuce as an inconsequential splash of color. It's time to right generations of oversight of this marvelously delicious vegetable. Radishes of all kinds can stand up to fairly aggressive dry-heat cooking methods like pan roasting, as they contain plenty of water to help regulate their internal temperature during cooking. You will make this dish regularly, for the honor of radishes everywhere.

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Roasted King Oyster Mushrooms

Lisa Linder

Roasted King Oyster Mushrooms Recipe

Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

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Farro Bowl with Curry-Roasted Sweet Potatoes and Brussels Sprouts

Photo: Alison Miksch; Prop Styling: Mary Clayton Carl; Food styling: Karen Rankin

Farro Bowl with Curry-Roasted Sweet Potatoes and Brussels Sprouts Recipe

Mix up your weeknight dinner with this savory bowl made with tender, fluffy farro—a nutty, ancient wheat grain that is equally tasty when whipped into risottos or tossed into salads—and roasted vegetables made ever more flavorful with curry powder. The hearty grain bowl is finished with toasted pecans for a great crunch and a creamy dollop of tangy yogurt sauce to diversify the textures. While roasted Brussels sprouts and sweet potatoes would be delicious seasoned with salt and pepper alone, the addition of garlic and curry powder adds a dynamic flavor palette that is needed to complement the neutral grain base and simple toppings. Overall, the result is a filling and healthy dinner option you can whip up in less than an hour. Even better, the farro can be prepared up to two days in advance. Just store it covered in the refrigerator, and then reheat before serving. We think this grain bowl would be wonderful topped with grilled or roasted chicken flavored with curry powder, garlic, salt, and pepper to add more protein if desired.

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Couscous Pilaf with Roasted Carrots, Chicken, and Feta

Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Couscous Pilaf with Roasted Carrots, Chicken, and Feta Recipe

Flavored with golden raisins, toasted almonds, and an ingeniously simple lemon-brown butter sauce, this fluffy couscous is delicious on its own, but roasted carrots and chicken turn it into a memorable one-bowl meal. There are countless ways to repurpose a rotisserie chicken, and this clever recipe is a delicious way to do so. The lemon-brown butter sauce pairs beautifully with all of the ingredients in this one-bowl meal. You’re picky eaters can enjoy all the parts separately, but it really taste even better together. We think that’s reason enough to try this one for dinner tonight. If you are short on time you can use baby carrots, which come ready to roast—there’s no chopping or peeling required. Yet another way to cut down on your time in the kitchen!

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Turkey with Shallot-Mustard Sauce and Roasted Potatoes

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Turkey with Shallot-Mustard Sauce and Roasted Potatoes Recipe

Your family and guests will love the classic turkey herb blend of thyme, rosemary and sage. The turkey breast starts in the slow cooker to develop rich flavors. Pair it with fingerling roasted potatoes and a mustard sauce for a complete meal.

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Crispy Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

PHOTO: HECTOR MANUEL SANCHEZ, PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

Crispy Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce Recipe

Even if you have made oven-fried chicken countless times before, this might become your new favorite recipe. The chicken is dredged in a flavorful mixture of melted butter and Dijon mustard before being coated in crushed cornflakes and panko, for maximum crunch. When paired with caramelized roasted broccoli and a smooth parmesan cream sauce. We upgraded a classic béchamel sauce (or white sauce) with the addition of Parmesan cheese and a touch of lemon juice for brightness. Any grated Parmesan cheese will work in this sauce, but the salty-sweet flavor of Parmigiano-Reggiano will really take it over the top. Try serving the sauce with the roasted broccoli for a fancy take on the usual steamed broccoli with cheese sauce. Have some fresh herbs on hand? Add a tablespoon of minced fresh herbs to the sauce along with the salt and pepper. Basil, thyme, parsley, or sage would be delicious additions. This is a winning dinner recipe for any night of the week.

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Sheet Pan Greek Chicken with Roasted Potatoes

Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Sheet Pan Greek Chicken with Roasted Potatoes Recipe

Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.

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Roasted Baby Turnips with Turnip Green Pesto

Antonis Achilleos; Prop Styling: Kay E. Clarke, Food Styling: Tina Bell Stamos

Roasted Baby Turnips with Turnip Green Pesto Recipe

Any Southerner will tell you that turnip greens are just as delicious as the vegetable itself. In this recipe, we use the leafy tops of baby turnips to make a bright and flavorful pesto that dresses roasted turnips. We recommend buying the smallest turnips possible, but if you can only find regular-sized turnips, simply halve and quarter them.

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Roasted Pumpkin-and-Baby Kale Salad

Photo: Victor Protasio; Prop Styling; Mindi Shapiro Levine; Food Styling: Torie Cox

Roasted Pumpkin-and-Baby Kale Salad Recipe

This beautiful fall salad makes a tasty meal on its own or a nice addition to any menu. The tangy Dijon mustard-apple cider vinaigrette is a great match for the sweet roasted pumpkin and sharp baby kale leaves.

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Roasted Carrots with Pecans and Sorghum

Roasted Carrots with Spiced Pecans and Sorghum

Antonis Achilleos; Prop Styling: Kay E. Clarke, Food Styling: Tina Bell Stamos

Roasted Carrots with Pecans and Sorghum Recipe

A sweet and tangy vinaigrette made with apple cider vinegar and sorghum syrup makes these carrots incredibly flavorful. If you can’t find sorghum syrup, use an equal amount of honey or maple syrup. And be sure to choose small carrots. They will roast and caramelize more evenly and have more natural sweetness than larger ones.

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Harissa-Roasted Carrots With Pistachios

Tara Donne

Harissa-Roasted Carrots With Pistachios Recipe

Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.

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Roasted Sweet Potato Hummus

Photo: Linda Pugliese; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Roasted Sweet Potato Hummus Recipe

This colorful and ultra smooth hummus has added sweetness from roasted sweet potatoes. Serve with your favorite pita chips and crudités for a fun and tasty snack you can feel good about eating.

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Best Roasted Veggies

Meredith Food Studios

Best Roasted Veggies Recipe

Parents of picky eaters, rejoice - the kids will actually want to eat these vegetables! It only takes a few pantry staples to transform roasted vegetables into a side everyone will enjoy. These are so savory and delightful, it's hard not to love them.

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Roasted Potatoes with Smoked Trout

Caitlin Bensel

Roasted Potatoes with Smoked Trout Recipe

Canned smoked trout is a pantry staple you must try; it has a very mild, almost bacon-y flavor that enriches every dish you add it to.

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Roasted Broccolini

Jennifer Causey

Roasted Broccolini Recipe

Mild Broccolini is a crowd-pleasing vegetable; its longer stems give it a more elegant feel than regular broccoli. If you’re serving a more adventurous bunch, try swapping in broccoli rabe, broccoli’s pleasantly bitter, leafy cousin. Red pepper brings a touch of heat, and lemon zest adds a bright flavor boost. To prep, just trim the bottom inch or so from the stalks. Serve it with our Beef Tenderloin With Madeira-Dijon Sauce, pictured above.

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Roasted Acorn Squash with Thyme

Caitlin Bensel

Roasted Acorn Squash with Thyme Recipe

To make cutting acorn squash easier, place a kitchen towel on your cutting board to keep the squash from slipping. Pair these tender wedges with pork tenderloin, pan-seared fish, or your favorite roast chicken.

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Crispy Salmon Salad With Roasted Butternut Squash

Jennifer Causey

Crispy Salmon Salad With Roasted Butternut Squash Recipe

Small touches like the charred lemon vinaigrette and tart pomegranate arils elevate this speedy salad into a showstopping main dish. Preheat your sheet pan to get a jump-start on cooking the squash and onions.

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Roasted Parsnips with Olives

Caitlin Bensel

Roasted Parsnips with Olives Recipe

Mild and buttery Castelvetrano olives add a pop of briny flavor; sub in your favorite pitted green variety if you can’t find them at your grocery’s olive bar. Anna Theoktisto

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50+ Easy Roasted Vegetable Recipes

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Roasted Root Vegetables With Balsamic-Maple Glaze

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Roast Chicken With Dukkah and Citrus Over Roasted Vegetables

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Roasted Summer Vegetable Plate with Herb Dressing

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Roasted Vegetable Baked Ziti

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Roasted Spring Vegetables with Mustard-Sherry Vinaigrette

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Roasted Vegetable Pizza

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Roasted Vegetable Plate with Herbed Dressing

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Sheet Pan Baked Tilapia with Roasted Vegetables

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Roasted Root Vegetables

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One-Pan Roasted Chicken and Root Vegetables

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Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

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Roasted Vegetables

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Sheet Pan Roasted Vegetables

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Orange-Tarragon Sheet Pan Roasted Vegetables

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Lemon-Herb Sheet Pan Roasted Vegetables

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Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

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Caribbean-Style Roast Cabbage with Carrots

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Pan-Roasted Radishes

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Roasted King Oyster Mushrooms

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Farro Bowl with Curry-Roasted Sweet Potatoes and Brussels Sprouts

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Couscous Pilaf with Roasted Carrots, Chicken, and Feta

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Turkey with Shallot-Mustard Sauce and Roasted Potatoes

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Crispy Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

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Sheet Pan Greek Chicken with Roasted Potatoes

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Roasted Baby Turnips with Turnip Green Pesto

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Roasted Pumpkin-and-Baby Kale Salad

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