I love roasting purple sprouting broccoli so that the edges get a bit crunchy and the stalks are still firm.
Recipe by: Diana
A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.
Recipe by: Morgan Nowicki
Made this vegetable casserole up myself because all these ingredients needed to be used up in my kitchen.
Recipe by: stefy
Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
Recipe by: Maggie Pannell
Cauliflower is delicious roasted, especially with a bit of garlic and rosemary. This is an easy side, nice for when cauliflower is in season.
Recipe by: mrsnorris
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper and minced garlic. A squeeze of lemon juice before serving seals the deal.
Recipe by: NERDYCHEESECAKE
This dish has the perfect combination of vegetables. Butternut squash, carrots, sweet potato, swede, parsnips and turnips are tossed in a seasoned olive oil. They are then roasted to perfection. This dish goes particularly well with roasted meats. Why not try it at your next Sunday lunch or Christmas dinner?
Recipe by: Sean's Mommy
This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.
Recipe by: JAQATAC
Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.
Recipe by: Bob McD
Beetroot was my sworn enemy until I tried it like this; it's a great way to use any root vegetables. I think the beetroot adds a beautiful red colour to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnip, swede or any similar vegetable; be creative!
Recipe by: mgoblue1