Roasted Vegetables

The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!

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.

Roasted Chicken with Root Vegetables

Learn how to make juicy, flavorful, golden roasted chicken every time! Roasted with root vegetables, this recipe is a one-pan meal that's perfect for chilly weather. An essential for any home cook!

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 Sweet Lime Dressing

Sweet and tender roasted beets, carrots, and onions, tossed with a zippy lime dressing and topped with crunchy, golden shallots.

Great Roasted Carrots

The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled! 

Sautéed Root Vegetables With Soy Sauce and Honey

Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.

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.

Roasted Beets With Citrus, Feta and Walnuts

Roasted beets pair beautifully with citrus, feta, and walnuts in this refreshing winter salad.