Tell VT: What's Your Favorite Veggie to Roast? | Vegetarian Times Skip to main content

Tell VT: What's Your Favorite Veggie to Roast?

Tell VT: What's Your Favorite Veggie to Roast?

How to Roast Vegetables

We want to know: What's your favorite veggie to roast? Share your answer below and see what others have to say. Our favorite responses will be published in the December issue of Vegetarian Times.


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Cauliflower, hands down! A little olive oil, a sprinkle of sea salt. I could eat bowls of this every day.

Oh so many, but I love Kabocha squash, new potatoes with fresh rosemary, sea salt, pepper, slices of sweet onion, fresh garlic and olive oil, and a mix of bell and sweet banana peppers - together or in their own wonderfully savory groups. I also agree with those who love roasted cauliflower - lovely!

How is it even possible to choose a favorite?! Only the season dictates a choice - and that not so much here in CA...

Hands down: Asparagus and Kale Chips. Could eat every single day!!!!! Little Olive Oil, Salt & Pepper, sometimes even Lemon Pepper, that's all ya need!

Broccoli! It's the best side for every meal!

Zucchini! I roast it with a little olive oil, salt and pepper and it is my all time favorite.

Small tender okra pods drizzled with evoo and herbs.

Garlic - no question! It adds so much punch to mixed roasted veggies, but I find myself seeking its smoky flavor on its own and picking out the cloves!

I can't think of a veggie that isn't a fave to roast! But, cauliflower and carrots with onions and garlic or brussel sprouts with garlic make my mouth water just thinking about it.

I'm sure everyone will say some highly nutritious vegtable with hardly any oil or butter. My favorite veggie to roast is potatoes with onions. Throw on some good olive oil, a little butter, garlic, kosher salt and fresh cracked pepper! Roast until crispy golden brown and delicious! Yes, that's my favorite!


Brussels sprouts. Quater or halve, roasted they mellow beautifully and turn nutty/sweet.

I love them all, but especially garlic! I love how it transforms from a pungent flavour enhancer to a succulent and tender comfort food!

Beets develop incredibly rich, deep flavour when roasted. I like to toss diced red and gold beets with olive oil and slow-roast them until they begin to caramelize, then toss them on a spinach salad - or just eat them straight out of the pan! Roasting is also my favourite preparation for Brussels sprouts at Christmas and Thanksgiving - I halve them, toss them with olive oil, salt and pepper, and roast them until they're soft and browned at the edges. They're always one of the most popular things on the table!

Wow, hard to choose just one, but if I had to, I would say garden fresh beets with a little olive oil and seasonings...heaven!

Brussel sprouts! They're so yummy with a little bit of charring on the edges...

Brussel Sprouts with olive oil, salt n pepper with a breadcrumb and butter sprinkled over top just before they finish cooking. To die for!!!

Brussels sprouts. I roast them in olive oil, salt and pepper. While they're roasting, I make a sauce of Balsamic vinegar, shallots and light cream. Once the sprouts are nice a crispy I coat them in the sauce and serve. It's the only way I can get my husband to eat them.

I run out to the garden and gather what is there: carrots, beets, onions, a couple of garlic cloves, summer or winter squash, yams, potatoes, etc (If I have figs and/or apples, I throw them in.) I try to make all the hunks about the same size (except garlic), drizzle generously with olive oil and/or coconut oil, throw on fresh rosemary and sneak bites as they are cooking. I guess the beets are my favorite.

Fennel. I roast it with a red bell pepper and zucchini lightly covered with olive oil.

Eggplant, both purple and/or white, with a drizzle of good olive oil and Himalayan pink salt.

Simple roasted tomato sauce, with lemon peel, olive oil, garlic, freshly ground black pepper, sea salt, and fresh rosemary -- it is just delectable! My husband once ate a whole container of it as "soup" and we had to go to plan B for dinner. No regrets!

Brussels Sprouts!

Well, it probably is either sweet potato or butternut squash, but just started doing cauliflower and it's great!!

I lightly toss brussel sprouts(halved) and small oinions cut in quarters in extra virgin olive oil and then sprinkle with a spicey mixture of garlic powder and cayenne and kosher salt. Toss on a hot grill.They get all carmelized and tasty.

It's classic, but brocolli! Sea salt and olive oil.

Eggplant because it is so versatile. Roasting eggplant you can make kebabs, eggplant 'bacon', cold Middle Eastern spreads and salads, burgers, Thai or Indian curries, go Italian with pasta, polenta, or a roasted torte.. endless ethnic variations!

Sliced eggplant rounds lightly coated with olive oil, salt, freshly ground black pepper & whatever herbs I am in the mood for. A yummy snack or great side dish!

I'll roast nearly any vegetable! Flavors concentrate, caramelized edges add sweetness and interest. I've fed people who wouldn't eat *you fill in the blank* who fell in love with roasted veggies. A little salt, pepper and good olive oil is all that's needed.

Broccoli, cauliflower, carrots, onions, garlic, salt and black pepper tossed with olive oil.

White and purple cauliflower fresh from the farm market, tossed with olive oil, fresh ground salt and papper, and drizzled with lemon juice! Love, love, love it!

Butternut squash. It is beautiful on the vine, with its bulbous shape and faint striping. Roasting it with your favorite flavors--zatar? thyme? shallots?--allows you to take it in all sorts of directions, particularly if you cube it first. Such as: wrapped in buckwheat crepes with cheese in a filling...terrific! Fall at your fingertips.

At the moment, my favorite vegetable to roast is okra. I toss whole okra with a wee bit of olive oil, and sprinkle them with sea salt and smoked paprika before roasting them at 425 for about 15 minutes. So delicious. You can pop them into your mouth whole, stem and all.

I love a mixture of broccoli, cauliflower, Brussels sprouts, and beets with rosemary and thyme.

Beets! They are sweet and earthy, like super healthy candy. I got over my beet phobia years ago once I was served a balsamic roasted beet. Yum!

It's a tie for me - either Brussels Sprouts with shallots, or butternut squash with corn, red onion and dried cranberries.

Acorn squash FTW!!

So far: potatoes, carrots, onion, garlic. I look forward to trying more! I just bought a couple pumpkins and butternut squashes!

Roast gralic served with tahini and sea salt to dip, comfort food.

potatoes, butternut squash, brussel sprouts!!! always a winner in my house.

Turnips and sweet potatoes together, with onions and some olive oil. Fabulous.

Definitely Brussels Sprouts

Brussels sprouts with granny smith apple chunks. Toss with a little olive oil, salt and pepper. Delicious!

I love roasted veggies! Asparagus is awesome and I also roast cauliflower sprinkled with curry powder. My mother taught me to love roasted Brussels sprouts with garlic and olive oil!

Is it too much of a cop-out to say potatoes? They're just so useful! But asparagus is a pretty close second!

We grew beets this year and had 4 or five that we had kicking around.We diced them up and added them to our usual fare of onions, potato, sweet potato, celery, and carrots. They got soo sweet an yummy we were fighting over them!

My favorite veggie to roast is broccolini. I like to drizzle it with balsalmic vinegar & olive oil, and then I sprinkle some Mrs. Dash Italian medley, garlic power liberally, and then I add a pinch of sea salt and bake it for 7-10 minutes on 400 degrees and then voila!!!! It's so good that sometimes that's the only thing my husband and I will have for dinner!!

We found this summer after growing our own beets how Delicious they are when roasted. My hubby who does not even like beets will eat them roasted because they become soo sweet!

Parsnips! So sweet when they're golden and crispy.

Melange of parsnips, turnips, beets, butternut squash, sweet potatoes, and brussel sprouts, drizzled in olive oil and sprinkled with oregano, thyme.