Whenever I'm cold and hangry and at a loss for what to make for dinner, I turn to roasted vegetables. I roughly chop whatever I have in my crisper or pantry, be it cauliflower, turnips, or winter squash, crank up my oven, get out a sheet pan—and boom, I'm already halfway to dinner.
Roasting turns any vegetable, even the ones you wouldn't normally covet, into a crunchy-on-the-outside, tender-on-the-inside masterpiece that is the perfect jumping-off point for any weeknight dinner. It is an excellent way to save produce that's past its prime, and a fool-proof method to turn neglected pantry stragglers into the star of the show.
Of course, you can roast up a tray of vegetables, squeeze a lemon over the whole thing, maybe add a fried egg, and call it dinner, but if you want to take things a step (or two) further, here are some of our favorite ways to turn roasted vegetables into a speedy, satisfying weeknight meal.
How do you turn roasted vegetables into dinner on the fly? 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
See what other Food52 readers are saying.