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:
More: The best way to get browner, crispier roasted vegetables.
Now that you've roasted 'em, what do you do with them? Tell us in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now