19 roasted vegetable recipes

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

Roasted vegetables give lasagna amazingly good flavor!

Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Lean pork tenderloin roasts with carrots, new potatoes, and onions in one pan. Simple weeknight dinner seasoned with rosemary and sage that's ready in under an hour.

Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Roasted pork tenderloin and vegetables glazes pork, sweet potatoes, corn, and onion with an apple-jelly-and-mustard brush for a complete sheet-pan dinner for four.

Easy roasted vegetable pasta sauce with oven-roasted red peppers, onions, and garlic folded into jarred spaghetti sauce with sauteed mushrooms and fresh basil. A semi-homemade upgrade.