#roasted-vegetables

#roasted-vegetables

Want the best roasted vegetables ever? I've been making roasted vegetables for years, and I've found that that high heat in the oven caramelizes the vegetables and gives them a lightly crisp exterior which pleases even the most veggie wary eaters! This is my master recipe for how to roast vegetables: make it for a crowd as a side dish, or meal prep them to eat in grain bowls all week long. They're healthy, plant based, vegetarian and gluten-free, and even better: colorful and delicious!

Jewel-toned and luscious pomegranate vinaigrette provides vibrant contrast to the rustic, earthy flavors of roasted vegetables. You can substitute pomegranate molasses (found at well- stocked gourmet grocery stores) for the homemade pomegranate syrup, but if you do, the dressing will look more brown than red, and you'll want to sweeten it with a tablespoon of honey. Preheat the oven to 425°F.

Not only is this a perfect veggie dish for Thanksgiving turkey dinner, but this unexpected combination is also tasty. It makes a wonderful fall or winter side dish with any meat. Make ahead and reheat in the microwave just before serving. Letting it sit overnight brings out the flavors. 2 large sweet potatoes 1/4 stick butter 2 cloves garlic, minced 1/4 cup olive oil 1/2 teaspoon liquid smoke flavoring 1/2 teaspoon paprika 1/4 teaspoon Kosher salt 1/2 teaspoon parsley flakes 1/2 teaspoon red pepper flakes 1 dash black pepper

High in vitamins A, B6, C, folate, manganese, magnesium, riboflavin, potassium, and phosphorus. Vitamin A is good for the eyes, skin, and helps reduce inflammation Vitamin C helps wound healing and proper growth Manganese boosts bone strength and helps process fats and carbs in the body Potassium does many things for the body, some of which include decrease cholesterol, maintain blood glucose, and help with sleep Magnesium helps regulate muscle contraction and prevents stomach upsets

These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite.

Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite. Served over fluffy basmati rice, this bowl is as comforting as it is vibranta one-pan meal ideal for cozy weeknights or laid-back dinner parties.

I love bibimbap, the Korean rice bowls they're a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don't always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that's dinner sorted.

Being fuss-free to whip up and super versatile, salads offer endless options for customization, and while cool, crunchy veggies often form the base of these healthy creations, serving them chilled isn't the only way forward. Another delicious way to enjoy a wholesome salad is by incorporating some baked, roasted, or sauteed ingredients. The resulting dish can then be served warm, which makes for a far more comforting eating experience.

This roasted broccolini recipe transforms an ordinary vegetable into a standout side dish with a tasty lemon-parmesan sauce and fresh garlic.