Easy roasted mushrooms with olive oil and herbs.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
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.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
The secret? Hit it with high heat from all sides.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
There's a reason citrus and roasted beets are a time-honored combination.
Spiced roasted carrots get a cooling dollop of crème fraîche.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
Sweet and tender roasted beets, carrots, and onions with a zippy lime dressing.
Sweet potatoes star in these crisp-tender vegan quesadillas.
It's all about the caramelization and browning.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Roasting is the key to this intensely rich and nutty purée.
Sweet and earthy beets are at their best in this salad.
An easy, vegetarian sheet-pan meal that’s as fast to make as it is flavorful.
Creamy, spiced, and deeply roasted.
Sweet, savory, and buttery.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.