What's Your Favorite Vegetable to Roast?

We used to reserved roasting for carrots, potatoes, onions. But roasting is a scrumptious and easy way to prepare pretty much any vegetable you desire. Our favorite? Broccoli.

Many evenings, I simply cut a head of broccoli into florets, toss with salt and olive oil, and roast for 5 minutes at 400 degrees. The result is broccoli that's still got a crunch but is tinged with blackened pieces that are oh-so-yummy!

This is such an easy vegetable to have with dinner, as it frees me up to focus on the main dish while it roasts away in the oven.

What's your favorite roast vegetable? And how do you prepare/season it?

(Image: Flickr member jules:stonesoup, licensed for use under Creative Commons)

Comments (43)

roasted cauliflower....salt pepper olive oil...if fancier mix in after roasting, lemon juice, raisins, pine nuts.

Tomatoes! I roasted some this morning and the flavor was absolutely amazing! Found myself licking the spatula after I transferred them to a storage container (for a later recipe). lol

Tomatoes. I take out the core and seeds, squeeze out excess juice, and then toss them with olive oil, salt, and pepper. Delicious.

Add some parmesan to that broccoli! Once in the middle of roasting, then a touch more after it's done. Adds something...special! Just use less salt

Another vote for cauliflower! With curry powder. Or miso-glazed carrots.

i'm gonna have to echo the cauliflower. and put in a vote for acorn squashes.

Brussels sprouts!

Patty Pan Squash when they're teensy, with fingerling potatoes and some lovely onions. The squash become meltingly tender and sweet and burst when bitten into. It's amazing the transformation. I also like to take larger ones and make a hollow in them, roast them for a bit & dry them out a bit, then put an egg in and finish it off. Heaven.

Kale! Salt, pepper, olive oil. Delicious!

Cauliflower!!! At 425 for 40-50 minutes...until it looks practically burnt....SO good.

I love roasted asparagus.
and broccoli

bunches of scallions with olive oil and salt. i'm obsessed. the ones from my local farmers' market are amazing.

Brussels sprouts, zucchini, cauliflower, broccoli, and asparagus!

I love roasted whole brussel sprouts. Roast them til they're super tender but crispy on the outside. Yum.

Asparagus - toss with canola oil & kosher salt, 10 min at 425, toss and throw in some sesame seeds, 10 more min at 425, then top with a little toasted sesame oil. The tops get all crusty and carmelized - sooooo good!

Zucchini all the way!

Pumpkin! Roast small chunks with a little olive oil and sea salt, then puree with a little cumin and some stock for a yummy soup.

Roast pumpkin is also good with pasta and a brown butter sauce, as a warm salad with couscous and a lemony garlic dressing, in risotto with wilted baby spinach.... the list is endless!

Green BEANS!!!! and asparagus.

kale, broccoli, asparagus, brussels sprouts...anything green :)

To roast is the most. It all started with the gateway garlic roast many years ago. Now I can't stop. Don't forget to include in your list tomatillos, onions, and hot chiles. I've even done radicchio and cabbages. The trick to perfect roasting is to heat the sheet pan in the oven while it's preheating. Try it.

I'm with barbarabenson-roasting is the way to go for all veggies. If I had to pick one, I think it might be cauliflower.

okra, turnips and brussel sprouts, yummy!!

beets are my absolute favorite

Brussel sprouts with salt, pepper, olive oil, and a little lemon zest if I'm feeling fancy. Cauliflower tossed in olive oil and curry powder is another fave.

Roasted cabbage is delicious...it brings out a great, nutty flavor.

Cauliflower for sure. A little curry powder or garlic and red pepper flakes are delicious.

Roasted red peppers! Lightly coated with a good olive oil and sea salt, they're delicious as are or made into a sauce.

For me it's roasted brinjal :) we call it baingan bharta

For me, it's easier to list what vegetables I don't like to roast: lettuce.

If I'm on my own for dinner, I toss a cubed sweet potato, a cubed Yukon gold potato and a quartered onion in olive oil and Mrs. Dash. Bake for 30 min at 400 degrees (shake the pan 1 time half way through). So delicious...

Beets, cauliflower and sweet potato wedges. I can't pick just one!

Brussels sprouts #1...I used to hate them until I discovered what roasting them in a little oil, salt, pepper, and brown sugar can do. That's closely followed by asparagus. Zucchini is good GRILLED, not roated.

Parsnips and Carrots!

Whatever I'm roasting I often throw in chard ribs. They infuse their salty/savory flavor into everything else in the pan.

Roasting makes *everything* taste better! All the veggies listed above are awesome when roasted, but a new fave for me is radishes.

+1 to Fab. Root vegetables for the win.

Green beans & brussel sprouts, right now. After reading this, I am trying radishes & cabbage.

This broccoli is similar and it is sooooo good!

What doesn't taste good roasted? All of the above!

Brussels sprouts! I used to hate them until I tried them roasted

cauliflower hands down. sunchokes are also amazing roasted.

cauliflower is the best roasted!! I only did it after reading it on the kitchn a few years ago!

Red peppers or broccoli!