Your Winter Guide To Vegetables—How To Roast Everything From Brussels to Squash
Your Winter Guide To Vegetables—How To Roast Everything From Brussels to Squash
No matter how confident you are in the kitchen, take it from the experts: It’s always good to have a guide, something you can reference whether you’re making a low-key weeknight dinner or something for a special occasion. For roasting vegetables, THIS is that guide. We’ve collected our top 25 roasted vegetable recipes so you’ll never have to wonder, “was it 400° or 425°?” or "does this need to be peeled?" ever again. Serve them as simple sides, or use them as stepping stones for more elaborate dishes.
Our current food system means you can find almost any vegetable you desire all year-round; however, not only does produce in season taste better, we kind of like feeling the seasons changing both by the weather outside and by what vegetables we turn to in our kitchens. When it’s cold out, root vegetables, like parsnips, turnips, and sweet potatoes, and squash, like butternut, acorn, or kabocha, reign supreme. Beets, Brussels sprouts, and cabbage are also lovely for roasting in the cooler months. Be warned: These heartier vegetables do take a bit longer in the oven, so prepare ahead.
As the weather starts to get warmer, we look forward to swapping out those winter vegetables for more delicate ones, like asparagus, artichokes, tomatoes, and zucchini. These bake much faster, which is great for when you’re craving a little crispy char but don’t want to have the oven on for too long. Garlic, potatoes, carrots, and cauliflower are largely available year-round, so we’re roasting them whenever the craving strikes.
Want more vegetable inspiration? Check out our top vegetable side dishes, our favorite vegan recipes, and our best vegetable soups too.
We’ve collected our top roasted vegetable recipes so you’ll never have to wonder, “was it 400° or 425°?” or "does this need to be peeled?" ever again.
