Easy roasted mushrooms with olive oil and herbs.
A dark, earthy dressing meets sweet, tender carrots.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
The secret? Hit it with high heat from all sides.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Sweet potatoes star in these crisp-tender vegan quesadillas.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
The out-of-season-tomato solution.
Sweet and earthy beets are at their best in this salad.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
A worthy centerpiece for any feast.
The perfect reward after all that painstaking Halloween pumpkin-carving.
Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.
A spicy and bright take on classic roasted pumpkin seeds.
These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.
Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.