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.