Food Fruits & Vegetables Best Roasted Vegetable Recipes By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on December 23, 2022 Trending Videos Photo: Brie Passano Roasting brings out the sweetness in vegetables and concentrates their flavor. Try our easy recipes for roasted vegetables with simple seasonings. 01 of 21 Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs Brie Passano 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. Creative Cauliflower Recipes View Recipe 02 of 21 Roasted Asparagus and Gnocchi Brie Passano 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! One-Pan Dinners That Make Dinner So Much Easier View Recipe 03 of 21 Cabbage Wedges with Toasted Panko Jacob Fox 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. View Recipe 04 of 21 Butter-Roasted Brussels Sprouts 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. Fresh Brussels Sprouts Recipes View Recipe 05 of 21 Roasted Broccoli with Wheat Berries, Blue Cheese and Cranberries Brie Passano 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. View Recipe 06 of 21 Honey-Sage Sweet Potatoes, Pears and Walnuts A colorful mixture of sweet potatoes, red onion and pears blends with sage and sweet honey in this easy roasted side. View Recipe 07 of 21 Roasted Potatoes, Fennel and Lemon Blaine Moats Roasting lemon mellows it out without losing its brightness. All the while, it adds a lemony taste to the potatoes, fennel and sweet shallots. Perfect Potato Recipes View Recipe 08 of 21 Roasted Kale, Tomato and Chickpea Salad with Wheat Berries 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. Hearty, Healthy Salad Recipes View Recipe 09 of 21 Roasted Broccoli with Pecorino and Lemon 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. View Recipe 10 of 21 Mustard-Dressed Roasted Vegetables with Cranberries Blaine Moats This pretty dish is perfect on a holiday table or alongside any roasted meats. View Recipe 11 of 21 Roasted Cauliflower with Peppadews 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! View Recipe 12 of 21 Peacock Vegetables Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish. View Recipe 13 of 21 Lemony Greens, 'Shrooms and Grapes Lemon and grapes brighten the fresh green bean, broccoli and mushroom mixture. View Recipe 14 of 21 Bacon-Roasted Brussels Sprouts Blaine Moats 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. View Recipe 15 of 21 Nutty Asian Cabbage with Plums Soy sauce, ginger, sugar and nutty almonds lend this cabbage mixture a sweet and salty appeal. View Recipe 16 of 21 Roasted Baby Potatoes with Herbs Experiment with a variety of potatoes—such as baby Dutch yellow, fingerlings, baby purple and round red—in this easy recipe. View Recipe 17 of 21 Asian Roasted Vegetables with Tofu 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. View Recipe 18 of 21 Orange Sauced Butternut Squash, Carrots and Dried Cherries Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries. View Recipe 19 of 21 Cajun Sweet Corn and Bacon Jumble Salty bacon and Cajun seasoning liven up this roasted veggie mixture for a hearty side. Smoky, Sizzling Bacon Recipes View Recipe 20 of 21 Roasted Panzanella Salad This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar. View Recipe 21 of 21 Curried Cauliflower, Apples and Chickpeas Cinnamon and curry powder balance Granny Smith apples in this roasted cauliflower mixture. View Recipe Was this page helpful? 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