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16 Ways to Roast Your Winter Vegetables

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You've probably roasted vegetables before, and realized it's a pretty simple operation: Peel, chop, dress. Throw the vegetables into a hot oven, move 'em around once or twice, then let them caramelize. Wait 'til they're tender on the inside, crunchy on the outside (i.e., all hot and sexy, as Francis Lam put it).

Such a straightforward, dare we say perfect, technique means you get to focus on the flavors. Here are 16 recipes that dress winter vegetables—from carrots and cauliflower to sweet potatoes and Brussels sprouts—with something other than salt, pepper, and oil: 


Roasted Carrots with Mustard Greens Gremolata by EmilyC



Roasted Acron Squash with Maple and Red Pepper Flakes by Kendra Vaculin


Crisp and Tender Roasted Root Vegetables by Merrill Stubbs

More: The best way to get browner, crispier roasted vegetables. 


Roasted Endive with Walnut Vinaigrette by Sarah | strawberryplum


Pimenton Roasted Cauliflower by bonbonmarie


Mustard-Roasted Cauliflower by Maja Lukic - Veggies & Gin


Roasted Onion Salad with Arugula and Walnut Salsa by Marian Bull


Miso-Maple Roasted Roots by Nicholas Day



Tahini Roasted Broccoli by Laurie



Roasted Sausage with Broccoli and Fennel by EmilyC


Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon by Ty Ryavec


Roasted Brussels Sprouts with Pancetta and Garlic Croutons by Merrill Stubbs


Roasted Broccoli Rabe, Sweet Potato & Ricotta Crostini by EmilyC


Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad by Genius Recipes


Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon by EmilyC



Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette by Genius Recipes



Now that you've roasted 'em, what do you do with them? Tell us in the comments.

Tags: roasted, roast, roasting, vegetables, winter, round ups, menu ideas, weeknight cooking