37 Ways to Love Roasted Vegetables

Read Time: 17 mins

37 Ways to Love Roasted Vegetables1/37 Oven-Roasted Asparagus 10 Reviews Test Kitchen Approved Taste of Home Total Time 20 min Servings 6 servings Go to Recipe From the Recipe Creator: Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They’re so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania Nutrition Facts: 1 serving: 87 calories, 8g fat (5g saturated fat), 20mg cholesterol, 266mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein. 2/37 Cumin-Roasted Carrots

Plus, I can actually get my husband to eat these spiced veggies

2 Reviews Test Kitchen Approved Taste of Home Total Time 55 min Servings 12 servings Go to Recipe From the Recipe Creator: Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida Nutrition Facts: 1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 3/37 Roasted Vegetables with Sage 4 Reviews Test Kitchen Approved Roasted Vegetables with Sage Recipe photo by Taste of

Diabetic Exchanges: 1 starch, 1 fat

Home Total Time 55 min Servings 8 servings Go to Recipe From the Recipe Creator: When I can’t decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas Nutrition Facts: 3/4 cup: 122 calories, 5g fat (3g saturated fat), 11mg cholesterol, 206mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat. 4/37 Smoky Cauliflower 32 Reviews Test Kitchen Approved Smoky Cauliflower Recipe photo by Taste of Home Total Time 30 min Servings 8

servings Go to Recipe From the Recipe Creator:

servings Go to Recipe From the Recipe Creator: The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon Nutrition Facts: 3/4 cup: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. 5/37 Pomegranate-Hazelnut Roasted Brussels Sprouts Test Kitchen Approved Pomegranate-Hazelnut Roasted Brussels Sprouts Recipe photo by Taste of Home Total Time 25 min Servings 8 servings Go to Recipe From the Recipe Creator: I converted many people to Brussels sprouts with this

recipe, and it has since become my most requested dish

recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania Nutrition Facts: 3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein. 6/37 Roasted Cabbage & Onions 15 Reviews Test Kitchen Approved TASTE OF HOME Total Time 40 min Servings 6 servings Go to Recipe From the Recipe Creator: I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The

piquant vinegar-mustard sauce makes this dish similar to a slaw

piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts Nutrition Facts: 3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein. 7/37 Garlic-Herb Pattypan Squash 4 Reviews Test Kitchen Approved Taste of Home Total Time 25 min Servings 4 servings Go to Recipe From the Recipe Creator: The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas Nutrition Facts: 2/3 cup: 58 calories, 3g

Diabetic Exchanges: 1 vegetable, 1/2 fat

fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. 8/37 Rosemary Roasted Baby Carrots 1 Review Test Kitchen Approved Total Time 35 min Servings 8 servings Go to Recipe From the Recipe Creator: Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho Nutrition Facts: 3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein.

Diabetic Exchanges: 2 vegetable, 1/2 fat

Diabetic Exchanges: 2 vegetable, 1/2 fat. 9/37 Roasted Curried Chickpeas and Cauliflower 6 Reviews Test Kitchen Approved GRACE NATOLI SHELDON FOR TASTE OF HOME Total Time 45 min Servings 4 servings Go to Recipe From the Recipe Creator: When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It’s a filling meal on its own, but you can add chicken or tofu to the sheet pan if you’d like. —Pam Correll, Brockport, Pennsylvania Nutrition Facts: 1-1/2 cups: 339 calories, 13g fat (2g saturated fat), 0 cholesterol, 605mg sodium, 51g carbohydrate (6g sugars,

8g fiber), 8g protein

8g fiber), 8g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 vegetable, 1 lean meat. 10/37 Roasted Butternut Squash Panzanella 9 Reviews Contest Winner Test Kitchen Approved Taste of Home Total Time 1 hour 10 min Servings 8 servings Go to Recipe From the Recipe Creator: Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut Nutrition Facts: 1 cup: 407 calories, 20g fat (3g saturated fat), 0 cholesterol, 387mg sodium, 54g carbohydrate (19g sugars, 8g fiber), 9g protein. 11/37 Lemon-Pepper Broccoli 4 Reviews

A sprinkle of almonds adds crunch

Test Kitchen Approved Lemon-Pepper Broccoli Recipe photo by Taste of Home Total Time 25 min Servings 8 servings Go to Recipe From the Recipe Creator: Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina Nutrition Facts: 1 cup: 84 calories, 6g fat (1g saturated fat), 0 cholesterol, 103mg sodium, 7g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 12/37 Browned Butter Roasted Cauliflower 6 Reviews Test Kitchen Approved Total Time 1 hour 5 min Servings 4 servings Go to

Recipe From the Recipe Creator: When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington Nutrition Facts: 3/4 cup: 148 calories, 9g fat (5g saturated fat), 23mg cholesterol, 260mg sodium, 17g carbohydrate (10g sugars, 4g fiber), 4g protein. 13/37 Roasted Okra 3 Reviews Test Kitchen Approved Roasted Okra Recipe photo by Laura Scherb for Taste of Home Total Time 25 min Servings

It’s OK to crowd the pan

4 servings Go to Recipe From the Recipe Creator: If you have picky eaters who worry about texture, roasted okra is marvelous. It’s OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina Nutrition Facts: 2/3 cup: 115 calories, 10g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 5g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable. 14/37 Spiced Carrots & Butternut Squash 8 Reviews Contest Winner Test Kitchen Approved Spiced Carrots & Butternut Squash Recipe photo by Taste of Home Total Time 4 hours 15 min Servings 6 servings

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat

Go to Recipe From the Recipe Creator: When I’ve got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas Nutrition Facts: 2/3 cup: 85 calories, 3g fat (0 saturated fat), 0 cholesterol, 245mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat. 15/37 Roasted Squash and Carrots 5 Reviews Test Kitchen Approved Roasted Squash, Carrots & Walnuts Recipe photo by Suzan Najjar Total Time 50 min Servings 8 servings Go to

That frees me up to start the gravy

Recipe From the Recipe Creator: After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia Nutrition Facts: 1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein. 16/37 Roasted Acorn Squash & Brussels Sprouts 6 Reviews Contest Winner Test Kitchen Approved Roasted Acorn Squash & Brussels Sprouts Recipe photo by Taste of Home Total Time 45 min Servings 8 servings Go to Recipe From the Recipe Creator: I

Maple syrup adds a slight sweetness, and pecans give it a toasty crunch

love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey Nutrition Facts: 3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein. 17/37 Roasted Green Beans with Lemon & Walnuts 5 Reviews Contest Winner Test Kitchen Approved Roasted Green Beans with Lemon & Walnuts Recipe photo by Taste of Home Total Time 25 min Servings 8 servings Go to Recipe From the Recipe Creator: I first tasted

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