Best Roasted Vegetable Recipes

The details that elevate this recipe from a typical roasted dish are the briny olives and crispy breadcrumbs. Any olive works, but chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables, uses a bright green Sicilian variety called Castelvetrano.

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Keep it simple. Roast your entire dinner in one pan, then clear a little space in the corner of the pan to mix up a simple dressing. Bonus—one less dish to wash!

Related: One-Pan Dinners That Make Dinner So Much Easier

If you can find savoy cabbage, a variety with rippled leaves that's extra-tender when cooked up, this skillet-roasted side dish is a great use for it. Panko and chopped toasted hazelnuts give it the perfect amount of crunch. 

Health considerations aside, this recipe from Minneapolis chef Marshall Paulsen will make you question the wisdom of always roasting veggies in olive oil. The butter browns to aromatic perfection while the sprouts cook—genius! If you want to fancy the sprouts up, add the bacon and pomegranate seeds.

Related: Fresh Brussels Sprouts Recipes

The birds fly south. The bears hibernate. Where does broccoli salad go for the winter? Right here, says Abra Berens in her book Ruffage: A Practical Guide to Vegetables. Enjoy it fresh from the oven and at your desk the next day.

A colorful mixture of sweet potatoes, red onion and pears blends with sage and sweet honey in this easy roasted side.

Roasting lemon mellows it out without losing its brightness. All the while, it adds a lemony taste to the potatoes, fennel and sweet shallots.

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Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so it's perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.

Related: Hearty, Healthy Salad Recipes

Roasting broccoli is a wonderful change from steaming or stir-frying, bringing out a sweetness and complexity you might not have known was there. A simple finish of bright lemon and salty cheese adds a burst of freshness and flavor.

This pretty dish is perfect on a holiday table or alongside any roasted meats.

Sweet-and-spicy jarred red peppers add festive color and wake-you-up flavor to a veggie standby. When he makes this dish, Michigan chef Andy Schudlich uses a mix of purple and white cauliflower, but all white is just fine!

Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.

Lemon and grapes brighten the fresh green bean, broccoli and mushroom mixture.

Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.

Soy sauce, ginger, sugar and nutty almonds lend this cabbage mixture a sweet and salty appeal.

Experiment with a variety of potatoes—such as baby Dutch yellow, fingerlings, baby purple and round red—in this easy recipe.

Cheap, soy-based tofu has a bad rap for being bland. But so is chicken breast! The trick is getting it crispy, then piling on flavor. For our one-pan meal, we dry the tofu first in the microwave, roast it with vegetables, then go heavy on zingy Sriracha-peanut sauce.

Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.

Salty bacon and Cajun seasoning liven up this roasted veggie mixture for a hearty side.

Related: Smoky, Sizzling Bacon Recipes

This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.

Cinnamon and curry powder balance Granny Smith apples in this roasted cauliflower mixture.