Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Easy roasted mushrooms with olive oil and herbs.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
Here's another way to preserve summer tomatoes—as olive oil smothered tomato raisins.
There's a reason citrus and roasted beets are a time-honored combination.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
The secret? Hit it with high heat from all sides.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Spiced roasted carrots get a cooling dollop of crème fraîche.
Sweet and earthy beets are at their best in this salad.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
Creamy white bean dip meets briny, punchy black olives, anchovies, parsley, and roasted tomatoes.
An easy, vegetarian sheet-pan meal that’s as fast to make as it is flavorful.
It's all about the caramelization and browning.
The best roasted vegetable sandwich you can construct for a crowd.
Roasting is the key to this intensely rich and nutty purée.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
These tender potatoes deliver a deep herb flavor and crisp, buttery crusts.
A worthy centerpiece for any feast.