Although my favorite way to prepare Brussels sprouts is to roast them in olive oil and maple syrup, this recipe is a close second. The vegetables become nicely tender and caramelized as they roast, and combining them with butter, garlic and Parmesan is delicious. Click for the recipe
Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.
Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner. Click for the recipe
It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold. Click for the recipe
Even if you don’t like the taste of licorice, give this roasted fennel recipe a try. Roasting caramelizes the fennel bulbs, downplays the licorice flavor and brings out a nutty, delicious creaminess. The addition of Parmesan makes this dish extra delicious, though it’s also excellent with no cheese, if you’re so inclined. Click for the recipe
Roasting thinly sliced carrots in olive oil elevates them from a fairly boring veggie into a tasty snack. I’m lazy, so I use pre-sliced, store-bought carrot chips. Obviously you could simply slice them yourself. Serve as a side dish, or as a super healthy snack. Click for the recipe
Deliciously roasted bell peppers are seasoned with olive oil, oregano and crushed red peppers. Click for the recipe
Don’t toss those broccoli stalks! They are a delicacy, especially when roasted. You can use two baking sheets and roast the broccoli florets at the same time, though they will likely be ready a few minutes before the stalks. Click for the recipe