There’s nothing quite like the simplicity and incredible flavor of perfectly roasted vegetables. This Garlic Herb Roasted ...

Ready for a side dish that’s as beautiful as it is delicious? These Garlic Herb Roasted Potatoes, Carrots, and Zucchiniare a ...

Winter vegetables like carrots, beets, parsnips, and celery root are still plentiful in March and are terrific when roasted until sweet and blistered. Food writer Sophie Dahl loves the vegetables ...

2) Prepare the Vegetables: In a large bowl, combine the russet potatoes, sweet potatoes, celery, carrots, fennel bulb, parsnips, onion, apple, and lemons. Add the minced garlic, drizzle with olive ...

As the heat advisories have started rolling in, I have begun craving the cool and refreshing ingredients of Mediterranean ...

Meanwhile, make the Creole vegetables Spread 1/4 cup of the oil on a large rimmed baking sheet. Add the sweet potatoes, 3 of the garlic cloves, and the shallots, thyme, and nutmeg and toss well.

1: Prepare the vegetables: Place sweet potatoes, peppers and red onion in a large bowl. Season with chili powder and a generous pinch of salt, then toss with oil.

Whenever I see a jar of roasted piquillo peppers at a store, I have to buy them. If you’ve never had them before, but you enjoy roasted red bell peppers, you’ll love piquillos.

To make the Jackman family halloumi with roasted vegetables, preheat your oven to about 400°. Chop up red peppers, mushrooms, zucchini, and sweet potatoes and add them to a roasting pan.

Place the potatoes on the baking sheet. Drizzle the potatoes with olive oil and season with salt and pepper, toss to mix and arrange in a single layer. Roast for 10 minutes.