Top Rated Roasted Vegetables Recipes

Leftover Roasted Vegetables
I'm always ravenous the day after a big meal. I know I shouldn't be, but I am. While I want to reach for the mashed potatoes and pick at the pies, I know that my body needs something light and healthy. So I throw whatever roasted vegetables we have left over into a large bowl with some freshly torn-up lettuce and a drizzle of olive oil. You can really add anything you want to it, especially any left over herbs. It's a great way to keep you satisfied without being stuffed (again). 
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5

Roasted Vegetables
Sarena Shasteen thinks about seasonal eating and makes this simple roasted vegetable dish with what's in season near her. Try serving it with quinoa and other vegetables like Brussels sprouts, sweet potatoes, or yams. — Yasmin Fahr
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5

Hens
Whether you’re looking to shake up your holiday meals or just want to have a classy dish at your summer backyard barbecues, this beautiful hen dish will get the job done.This recipe is courtesy of Breckenridge Brewery.
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4.5

Roasted Vegetable Gratin
This satisfying couscous-based dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand. Recipe courtesy of Kretschmer Wheat Germ.
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4

Sweet potatoes are mixed with other winter vegetables and roasted in maple syrup.  Click here to see 5 Amazing Sweet Potato Recipes
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4

This meal for one is quick, easy, and nutritious. It’s one hundred percent vegetarian, but roasted meat would taste great with it too. Ciick here for more ramen upgrades
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4

These terrines are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust. Click here to see more recipes for your cupcake pan. 
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4

Roasted Vegetable Salad-on-a-Stick
An easy roasted vegetable salad-on-a-stick will have even the pickiest of eaters munching on good-for-you broccoli, carrots, Brussels sprouts, and cauliflower. This recipe comes from Hidden Valley Ranch and was created by Chef Bill Telepan, owner of Telepan and Telepan Local.Click Here to See More Salad Recipes
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4

chickpea spaghetti with roasted vegetables
Loaded with fiber and extremely low in fat, Explore Cuisine’s Chickpea Spaghetti is a sure-fire way to bring your family around the table tonight. The chickpea spaghetti is a perfectly organic, gluten-free, vegan, and vegetarian-friendly pasta made with real, organic pea protein.
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4

chicken
"Roast chicken is a family favourite and, of course, it makes the perfect Sunday lunch. But try adding some lemon or garlic to the basting butter 
for the most wonderful aromas and flavours." -Kevin DundonThis recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
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4

Roasted Vegetable Pasta
This hearty, homey, and affordable pasta dish is perfect for a chilly fall evening. It's simple enough that you can substitute whatever vegetables you feel like eating into the recipe (think eggplant, cherry tomatoes, carrots). To make this roasted vegetable dish even more filling, try mixing in the protein of your choice. I've used chicken, shrimp, and even tofu for an added boost.  Total cost: $8.56 Click here to see Dinner for Two Under $10. 
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3.4

Roasted Vegetables
Sometimes you just need a good, straightforward recipe for roasted vegetables to go with a quick weeknight dinner of pan-roasted chicken or fish. Well, here it is.
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