It's safe to say that vegetables have come a long way. While some diners may believe the only option is to suffer through steamed medleys with little seasoning, there are actually numerous ways to ...

Arrange the vegetables on a bare metal baking sheet, cut side down, and roast at 425° until they’re browned on the bottom, ...

Autumn is the perfect time to fall (pun intended) in love with roasting all over again. There’s something about a hot oven that brings out all the best flavors in fall produce like Brussels sprouts, ...

Whether it's broccoli or cauliflower florets, cubed butternut squash, potatoes, or mushrooms, the key to the tastiest roasted vegetables is to cook them at the right temperature. The best temperature ...

While simply using fresh herbs can really improve the overall flavor of roasted vegetables, a splash of acid can take that ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." "Roasted vegetables are just downright delightful—no two ways about it," says Ree Drummond, and she's ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

Slow roast: Roast for 45-60 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges ...

My father was always vigilant about not letting fresh fruits and vegetables go to waste. He would get furious if he ever found food thrown into the garbage can. To him, he worked hard to feed a family ...