Side Dish Recipes: Roasted Vegetables

Roasted vegetables are intense in flavor and easy to prepare. From parsnips, fennel, and asparagus to eggplant, onions, and tomatoes: roasting rules.

Roasting vegetables concentrates the sweetness and earthiness of any vegetable you’re roasting. It’s a simple, easy way to make healthful, delicious side dishes while the oven does most of the work!

Roasted Parsnips and Fennel

Ingredients and Preparation

(4-5 servings)

 
  • 2 large parsnips, peeled and thinly sliced on the diagonal
  • 1 large fennel bulb, thinly sliced
  • olive oil, for drizzling
  • sea salt
  • freshly ground black pepper
  • 1 tbsp chopped cilantro
  1. Preheat the oven to 375 degrees.
  2. Toss the first 5 ingredients together in a baking pan.
  3. Roast until the vegetables are tender but not mushy, about 15 minutes. Shake the pan a few times while roasting.
  4. Plate the vegetables and sprinkle with chopped cilantro.

Roasted Asparagus with Shallots and Capers

Ingredients and Preparation

(4 servings)

  • 1 lb large asparagus stalks, thick ends removed
  • 2 tbsp olive oil plus more for drizzling
  • sea salt
  • freshly ground black pepper
  • 1 medium shallot, thinly sliced
  • 1 tbsp capers, rinsed
  • 1 tsp red wine vinegar
  1. Preheat the oven to 400 degrees.
  2. Place the asparagus in a bowl and drizzle with olive oil. Season with salt and pepper and toss to combine. Scatter the stalks on a baking sheet and roast until browned and almost tender, 7-8 minutes.
  3. In a small bowl, mix together the shallot, capers, vinegar, and 2 tablespoons of olive oil. Season with salt and pepper.
  4. Plate the asparagus and top with shallot-caper drizzle.

Roasted Vegetable Crostini with Eggplant and Bell Pepper

Ingredients and Preparation

(makes about 2 cups)

  • 1 small eggplant, peeled and large-diced
  • 1/2 red bell pepper, cut into 8 large chunks
  • 1/2 medium onion, quartered
  • 1/2 pint cherry or grape tomatoes, halved
  • 1 small garlic clove, wrapped in foil
  • olive oil, for drizzling
  • sea salt
  • freshly ground black pepper
  • 1/3 cup chopped, pitted dates
  • 1 tsp red wine vinegar
  • 1/4 tsp ground cumin
  • 1 small baguette, thinly sliced and toasted
  1. Preheat the oven to 400 degrees.
  2. Place the eggplant, bell pepper, onion, and tomatoes in a baking pan. Drizzle with olive oil and season with salt and pepper. Place the garlic foil packet in the pan and roast until the vegetables are browned and tender, about 20 minutes. Shake the pan a few times during roasting. Remove and let cool to room temperature.
  3. Remove the garlic packet and turn the vegetables out onto a cutting board. Coarsely chop. Remove the garlic from the foil. Peel and chop.
  4. Heat a dry skillet over medium heat and add the vegetables, garlic, dates, vinegar, and cumin. Season with salt and pepper and cook until any liquid from the tomatoes has evaporated, 3-4 minutes.
  5. Let the mixture cool to room temperature, then scoop onto crostini. Serve as a side dish or as an appetizer.

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