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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Baby Bok Choy!
Cut off bottom, separate leaves and wash well.
Place on baking pan and sprinkle/spray with olive oil and sea salt.
400 degrees until the ends start to brown.
Brussels sprouts. My sister-in-law served these- simply cut sprouts in half the long way, drizzles with olive oil, salt and pepper, and oven roasted 425 till started to brown up and tender. She apologized for some being burned, but the flavor was not compromised at all. Terrific!
Beets and brussel sprouts!
Mushrooms with whole galric, rosemary and tyhme
I love to roast pumpkin and butternut squash. Here's a link to how other people internationally use pumpkin, as well as my Italian recipe for pumpkin lasagna!
Eggplant with a splash of Fig Balsamic Vinegar!
While I agree with everyone else, I would have to say carrots because they become a whole new dish. Roast carrots in sticks/strips taste like sweet potato fries--they're so good!
i lick to roast squash and all rout vegging mix them up and poor some maple syrup and olive oil on them and im good for a weak i use sugar free syrup im a debark
Forget the tricks & treats, it's all about the beets.
I would really say all veggies gives delightful and spicy magics when roasted . Will anyone say no to this ?? :-)
My boyfriend roasts asparagus like no one's business!
cauliflower great plain and done w/ curry/garlic/hot pepper seeds
Honestly? Carrots. Nothing brings out the carroty-ness better than a good roasting with a little olive oil and some cracked pepper!
Brussels sprouts! I never liked brussels sprouts when I had them steamed, but one day my mom and I tried the Roasted Winter Vegetables recipe in a VT issue and had a brussels sprouts revolution. They're delicious! Also, roasting and "deconstructing" the sprouts makes for a great warm salad.
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