16 Ways to Roast Your Winter Vegetables

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.