9 Kinda Brilliant Roasted Vegetable Combinations
From curried acorn squash to Sriracha broccoli
In our humble opinion, roasted vegetables are the perfect side dish for any winter meal. Here, nine delicious flavor combinations to mix up your veggie routine. Remember to always coat with EVOO liberally, and don’t skip a little salt and pepper when you season.
Acorn Squash + coconut oil + curry powder + brown sugar
Slice the winter squash, sprinkle it with seasoning and roast it skin side down for 40 minutes to an hour at 375°F until tender.
Carrots + honey + maple syrup + parsley + thyme
Carrots sweeten naturally when roasted, but with a touch of honey and maple syrup, you might think you're eating dessert. (Roast for about 40 minutes on 375°F.)
Asparagus + garlic + lemon + Parmesan
Roast the spears for about 10 minutes at 400°F, then add the Parmesan garnish. Don't all greens taste better when baked with a layer of cheese?
Butternut squash + honey + sage + rosemary
Roast the squash for 30 to 45 minutes at 400°F until tender. Then eat it on its own, blend it into a soup or add it to a dish like risotto or pizza.
Brussels sprouts + shallots + balsamic vinegar + pancetta
Some things are made for each other...like balsamic roasted Brussels sprouts and crispy pancetta. (Roast for 20 to 30 minutes at 400°F).
Sweet potato + butter + maple syrup + thyme + cayenne
This side dish is a little taste of Thanksgiving any damn day you want. (Roast for 25 to 30 minutes on 375°F).
Broccoli + sesame oil + Sriracha + soy sauce + brown sugar + garlic
You can whip up this Asian-inspired broccoli with a serious kick in just about 15 minutes (425°F).
Beets + red wine vinegar + honey + orange juice + thyme
Roast beets in aluminum foil for about 45 minutes at 400°F. Unwrap them and garnish with vinegar, honey, OJ and herbs.
Potatoes + butter + Dijon mustard + onions + lemon
Use a mixture of red-skinned and white-skinned potatoes, then add butter and Dijon mustard and cook for 40 minutes at 375°F for a creamy and tangy side dish.