Best Tips, Recipes & Good Ideas for Roasted Vegetables?

Reader Intelligence

During Autumn Vegetables Week, there has been one major recurring theme: The power of roasted vegetables. In our vegetable conversion discussion yesterday, over and over we heard the same thing: "I didn't like [fill in the blank ___] but then I tried them roasted, and... wow. My life was forever changed." So let's talk roasted vegetables for a bit — which are your favorites? How do you like to prepare them? Any little extras you like to add to the mix?

Me, I cannot resist vegetables roasted underneath a chicken. The ones pictured above are mostly young onions and baby fennel, drenched in chicken fat and juices. I only regretted not making more.

What about you? How do you like your roasted vegetables? Any special tips, tricks, or ingredients you are fond of?

Related: Beets to Cabbage: 20 Recipes for Roasted Vegetables

(Image: Faith Durand)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.