130 roasted vegetable recipes

Beets and carrots are both earthy vegetables, roasting really help to enhance the great taste, tossed with light vinaigrette and peppery arugula, a tasty salad that goes well with any kind of main course.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.

Quick, easy and delicious. An ideal week day dinner.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

A delicious way to prepare pasta. Broccoli, carrots and cilantro brighten up the whole dish, and sesame sauce adds the delicious ceaminess and nuttiness, and all the yummy Asian flavor. It's an easy dish that's packed with flavors. Serve it as a side dish or a simply tasty main dish.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.