Roasted Vegetable Recipes

Pile your plate high with a kaleidoscope of colorful roasted vegetables like golden squash, emerald Brussels sprouts and crimson beets.

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Kelsey's Roasted Vegetables

Add a healthy and vibrant dish to your Thanksgiving table with a seasonal assortment of veggies that, when sliced thinly enough, only require about 10 minutes in the oven.

Get the Recipe: Roasted Vegetables

Roasted Cauliflower

Cumin seeds and panko breadcrumbs give roasted cauliflower exotic spice and lasting crunch.

Get the Recipe: Roasted Cauliflower

Butternut Squash with Pecans and Blue Cheese

Sweet and tangy, this squash recipe holds up to mains as a vegetarian alternative or complements your holiday bird with its bright colors and flavors.

Get the Recipe: Butternut Squash with Pecans and Blue Cheese

Garlic Roast Potatoes

Feeding a crowd this holiday season? Roast 3 pounds of potatoes with little more than a head of garlic, olive oil and salt for a foolproof, flavorful side.

Get the Recipe: Garlic Roast Potatoes

Candied Carrots

Nicely spiced and citrus-infused, Tyler's candied carrots make a unique addition to the table for any occasion.

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Roasted Sweet Potatoes

Ching uses her two favorite spices — cumin and Sichuan peppercorns — to add flavor and a bit of heat to her sweet potatoes.

Get the Recipe: Roasted Sweet Potatoes

Jewel Roasted Vegetables

Roast beets, carrots and Brussels sprouts for a rainbow-colored vegetable dish that's as enticing as the stuffing, cranberry sauce and other bread-based sides.

Get the Recipe: Jewel Roasted Vegetables

Roasted Sweet Potatoes with Honey and Cinnamon

Sugar and spice make these sweet potatoes quite nice and fit for serving at the holiday meal. A simple drizzle of oil, honey and cinnamon readies these taters for roasting, and a half hour later, they're ready to be enjoyed.

Get the Recipe: Roasted Sweet Potatoes with Honey and Cinnamon

Maple-Roast Parsnips

Oven heat and a little maple syrup bring out the sweetness in parsnips, an often overlooked veggie side dish.

Get the Recipe: Maple-Roast Parsnips

Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans

For a side that's bursting with varied flavors, mix nutty quinoa with roasted squash, peppery arugula and toasted pecans. Cinnamon, paprika and cayenne balance out the dish with their sweet and spicy notes.

Get the Recipe: Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Michael Symon infuses these sprouts with subtle smokiness by whisking bacon fat into his tangy honey mustard vinaigrette.

Get the Recipe: Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Roasted Acorn Squash

Acorn squash takes a sweet turn when brushed with brown-sugar butter, drizzled with amaretto liquor and topped with crumbled cookies before being roasted. Fragrant sage leaves balance out all the sweetness.

Get the Recipe: Roasted Acorn Squash

Roasted Baby Potatoes with Herbs

A tablespoon of herbs de Provence adds French flair and just enough flavor to roasted red and white potatoes.

Get the Recipe: Roasted Baby Potatoes with Herbs

Roasted Beetroot with Sauteed Greens

The trickiest part of this recipe? Not getting beet juice everywhere! Cut beets on a nonporous surface to avoid staining — or use an old cutting board you don't mind getting a little pink.

Get the Recipe: Roasted Beetroot with Sauteed Greens

Honey Glazed Carrots

This beautiful dish is simple yet delicious enough to counterbalance some of the more flashy sides often found at the Thanksgiving table. Roasted carrots are tossed with a light honey and vinegar glaze to add some depth to the subtly sweet veggie.

Get the Recipe: Honey Glazed Carrots

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Your kitchen will come alive with the smells of oregano, rosemary, thyme and basil when this medley of vegetables is roasted with the fragrant herbs.

Get the Recipe: Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Herb-Roasted Squash

Laura Calder roasts butternut squash simply, giving it earthy flavor with fresh thyme and bay leaves. Large kosher salt crystals add extra texture and a satisfying bite.

Get the Recipe: Roasted Squash

Duck Fat Roasted Potatoes

The secret ingredient in Michael Symon's potatoes is duck fat: He roasts fingerling potatoes in the rich rendered fat and garnishes the final plate with crispy cracklings and sea salt.

Get the Recipe: Duck Fat Roasted Potatoes

Pecan and Maple Roasted Sweet Potatoes

Aida tops perfectly roasted sweet potatoes with a spiced maple syrup sauce and crunchy, toasted pecans.

Get the Recipe: Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce

Roasted Cauliflower

This cauliflower (one of Michael Symon's favorite go-to sides) gains savory notes from white anchovy and capers, and it gets its crunchy texture from toasted pine nuts.

Get the Recipe: Roasted Cauliflower

Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Lemon juice adds just the right note of acidity to Kelsey's roasted Brussels sprouts with pancetta.

Get the Recipe: Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Slow-Roasted Beets with Toasted Walnuts

Pair sweet beets, peppery watercress and sharp blue cheese for a well-rounded fall salad and finish with a tangy, acidic dressing to complete the breadth of flavors.

Get the Recipe: Slow-Roasted Beets with Blue Cheese, Watercress and Toasted Walnuts

Yams with Toasted Spice Rub

To complement yams' sweetness, Michael Chiarello applies a homemade spice rub before baking them in the oven. The result? Crispy, blackened yams with perfectly tender insides.

Get the Recipe: Yams with Toasted Spice Rub