recipes

53 Roasted Vegetable Recipes to Jazz Up Any Dinner

Dinner sides in a snap? Enter, roasted vegetables. Here are our 53 favorite recipes for dinnertime or anytime.
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Alex Lau

Sides in a snap? It's practically what roasted vegetables were made for. Chop 'em up (or leave 'em whole) and get that oven roaring, because these 53 recipes are about to earn permanent slots in your weeknight dinner rotation.

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    Michael Graydon + Nikole Herriott
    9/53

    Roasted Cherry Tomatoes

    Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

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  • Photo by Chelsie Craig, food styling by Anna Billingskog
    10/53

    Cheesy Zucchini-Eggplant Bake

    Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

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  • Danny Kim
    25/53

    Roasted Celery Root with Walnuts and Thyme

    There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

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  • Michael Graydon & Nikole Herriott
    26/53

    Roasted Butternut With Herb Oil and Goat Cheese

    This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

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  • Hirsheimer & Hamilton
    31/53

    Roasted Root Vegetable Salad with Mint and Pistachios

    A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

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  • Yossy Arefi
    32/53

    Roasted Spring Onions

    The only thing better than onions? Crispy-sweet roasted spring onions with herbs, lemon zest, and bread crumbs. We guarantee first time you make these won't be the last.

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  • 33/53

    Roasted Sweet Potatoes with Speck and Chimichurri

    Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”

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  • 34/53

    Parmesan-Roasted Cauliflower

    The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.

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  • 35/53

    Roasted Fingerlings with Preserved Lemon

    Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

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  • Cedric Angeles
    36/53

    Roasted Carrots with Carrot-Top Pesto

    This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

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  • Alex Lau
    37/53

    Whole Roasted Cauliflower Salad

    This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

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  • Michael Graydon & Nikole Herriott
    38/53

    Roasted Onions with Vinegar

    Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

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  • Alex Lau
    43/53

    Roasted Carrots

    For more variations and veggie inspiration, check out our roasted veggie matrix.

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  • Alex Lau
    44/53

    Roasted Red Pepper Harissa

    An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

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  • Peden & Munk
    45/53

    Roasted Cauliflower with Sesame and Bonito

    Great chefs take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower. This recipe is from Staplehouse, America's Best New Restaurant 2016.

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  • Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
    46/53

    Roasted Brussels Sprouts

    This is your mainstay recipe for perfect roasted brussels sprouts. 

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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy... Read more
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