Roast + Side Dish recipes (38)

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Asparagus with Gorgonzola and Roasted Walnuts

Recipe by: Jen in da Northwoods

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This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Bangan ka Bhurta (Indian Aubergine)

Recipe by: CARTHA

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This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!

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Basic Roasted Peppers

Recipe by: FISHLOVE

Reviews(5)

This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.

Best Crispy Roast Potatoes

Recipe by: MARLENE28

Reviews(6)

These roasties are lovely and crispy, perfect for all roast dinners. The tumeric gives a nice colour, but it isn't important for the taste.

Emily's Roasted Vegetable Salad

Recipe by: your mom

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This is a delicious vegetable salad that's colourful as well as flavourful.

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Greek potatoes

Recipe by: Nicola

Reviews(1)

I love doing potatoes in the oven this way. They don't take too long and go well with lots of dishes - especially fish and chicken. The liquid will dry out during the cooking - that's the idea - but add a little more towards the end if needed. I made them to go with the Mediterranean Lemon Chicken recipe from this site.

Punjabi Aubergine - Bhurtha

Recipe by: simmig

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This is a traditional Punjabi bhurtha made with aubergine and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.

Red Potato Roasties with Rosemary

Recipe by: KIY

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A simple recipe for roasting small and delicious red-skinned potatoes.

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Rich roast onions

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chili, green rice, salsa cruda, stir-fried vegetables plus coriander and cabbage slaw (all of which can be found on this site).

Roast Potatoes with Greens

Recipe by: Lisa Nichols

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Roast potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. You can use a variety of greens for this dish - rocket or chard would work just as well. Finish with a drizzle of olive oil and/or a good grated hard cheese like Parmesan or Pecorino Romano if you like.

Roast root vegetables with herbs

Recipe by: Azmina Govindji

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Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.

Roast Squash and Courgettes with Butter Beans

Recipe by: Jan Cutler

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Quickly roasted squash, red onions and courgettes are tossed in an orange and cardamom glaze for extra sweetness, then mixed with butter beans and topped with crème fraîche. Serve with crusty bread. Delicious!

Roast vegetable and bean stew

Recipe by: Azmina Govindji

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This easy, one-pot dish of root vegetables and pinto beans makes a nourishing winter main course, and needs no accompaniments. It's particularly enjoyable with a glass of dry cider or apple juice.

Roast vegetables with pears and bacon

Recipe by: Maggie Pannell

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A warming autumnal dish of roasted root vegetables with aubergines, pears and bacon. Roasting brings out the sweetness of the vegetables and, unlike boiling, retains all the goodness.