Similar Recipes
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Roasted Pumpkin Seeds With Garlic and Parmesan
Garlic butter makes everything better, including roasted pumpkin seeds.
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Roasted Pumpkin Seeds With Honey Mustard and Thyme
Honey mustard pumpkin seeds may sound out there, but it's as delicious a combination here as it is on wings.
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Easy Roasted Pumpkin Seeds
These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.
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Roasted Pumpkin Seeds With Ginger and Orange Zest
Add fresh ginger and orange zest to roasted pumpkin seeds for a spicy, bright departure from the usual.
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Roasted Pumpkin Seeds With Anchovy Bread Crumbs
Anchovy bread crumbs add umami intensity to these crisp roasted pumpkin seeds.
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Roasted Pumpkin Seeds With Curry and Mint
Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.
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Roasted Pumpkin Seeds With Chorizo and Smoked Paprika
These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.
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Roasted Pumpkin Soup With Brown Butter and Thyme
An intensely pumpkin-flavored soup accented with brown butter and thyme.
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Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut
Sweet, sour, salty, and spicy: these Thai-style roasted pumpkin seeds hit every snack-worthy flavor.
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Soy-Glazed Roasted Pumpkin Seeds With Furikake
Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.
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The classic combination of brown butter and sage makes an ordinary batch of roasted pumpkin seeds extra delicious.
Serve With
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Honey-Glazed Hasselback Butternut Squash With Parmesan Breadcrumbs
Butternut squash is thinly sliced crosswise a la Swedish-style Hasselback potatoes, then roasted with a sweet and garlicky glaze and crunchy breadcrumb topping. It's a perfect fall and winter side dish.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Air Fryer Root Vegetables (Maple Glazed)
Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.
Roasted Root Vegetables with a Miso Glaze - The Woks of Life
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal.
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Roasted Squash and Raw Carrot Soup
A bright and filling vegan soup.