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