14 Roasted Vegetables Side Dishes So Crispy and Sweet Even Veggie Haters Ask for More

If you think you do not like vegetables, there is a good chance you have only had them boiled. Roasting changes everything. A hot oven pulls out the natural sugars, crisps up the edges and turns plain broccoli or carrots into something you will pick off the pan with your fingers. Roasted vegetables are also one of the easiest sides you can make: chop, toss with oil and salt, and let the oven do the work. Here are our favorite roasted vegetables side dishes for busy weeknights and the holiday table. Want more ideas packed with color? Check out our anti-inflammatory foods and recipes. Preheat that oven and let us get roasting..

Sheet Pan Roasted Vegetables With Garlic and Herbs

This is the sheet pan that goes with everything: chicken, fish, pasta, rice or just a fried egg. Carrots, peppers, zucchini, broccoli, red onion, tomatoes and mushrooms roast together with whole garlic cloves and herbs until sweet and golden. The secret to great roasted vegetables is a hot oven and plenty of space on the pan, so nothing steams. Which vegetable do you always steal first from the tray?

You will need: 2 carrots, 1 red pepper, 1 yellow pepper, 1 zucchini, 1 small head broccoli, 1 red onion, 1 cup cherry tomatoes, 8 mushrooms, 6 garlic cloves, 3 tablespoons olive oil, salt, pepper, rosemary, thyme.

How to make it: 1. Heat the oven to 425F. 2. Cut everything into similar sized pieces and toss with oil, salt, pepper and herbs. 3. Spread out on two pans so nothing is crowded. 4. Roast 25 to 30 minutes, turning once, until browned at the edges.

Rainbow Roasted Vegetables for Picky Eaters

Eat the rainbow is easy advice when it looks this pretty. Purple cabbage, orange carrots, golden squash and green broccoli roast on one tray and come out sweet and tender. Kids are more likely to try roasted vegetables when the plate is colorful and fun. Let them pick their favorite color first. Quick poll: what color do your kids reach for first, (A) orange, (B) green, (C) purple or (D) none, thanks?

You will need: 2 carrots, 2 cups purple cabbage wedges, 2 cups butternut squash cubes, 2 cups broccoli florets, 3 tablespoons olive oil, 1 teaspoon garlic powder, salt.

How to make it: 1. Heat the oven to 425F. 2. Toss all the vegetables with oil, garlic powder and salt. 3. Spread on a large pan in a single layer. 4. Roast 25 minutes, turning halfway, until tender and golden.

Crispy Balsamic Brussels Sprouts

If you hated brussels sprouts as a kid, these roasted vegetables will change your mind. Roasting them cut side down makes the outside deeply browned and crispy while the inside turns sweet. A drizzle of balsamic glaze and a little honey at the end makes them taste almost like candy. Add bacon bits if you want to win over everyone. Did you grow up loving or hating brussels sprouts?

You will need: 1 pound brussels sprouts halved, 2 tablespoons olive oil, salt, pepper, 2 tablespoons balsamic glaze, 1 teaspoon honey, optional bacon bits.

How to make it: 1. Heat the oven to 425F. 2. Toss the sprouts with oil, salt and pepper. 3. Place them cut side down and roast 20 to 25 minutes until crispy. 4. Drizzle with balsamic glaze and honey and toss.

Garlic Parmesan Broccoli, Our Favorite Roasted Vegetables

Roasted broccoli is crispy, nutty and so much better than steamed. Garlic and parmesan melt onto the florets in the last few minutes and make it taste like something from a restaurant. A squeeze of lemon at the end makes it bright. Of all our roasted vegetables, this is the side that disappears first at our house. Lemon on top: (A) yes please or (B) no way?

You will need: 1 large head broccoli cut into florets, 3 tablespoons olive oil, 3 garlic cloves minced, 1/3 cup grated parmesan, salt, pepper, 1/2 lemon.

How to make it: 1. Heat the oven to 425F. 2. Toss the broccoli with oil, salt and pepper and roast 15 minutes. 3. Add the garlic and parmesan, toss and roast 5 more minutes. 4. Squeeze lemon over before serving.

Whole Roasted Cauliflower, a Showstopper

A whole roasted cauliflower looks so impressive on the table that guests will think you worked for hours. It is brushed with a spiced yogurt or butter mix and roasted until golden and tender inside. Cut it into wedges like a cake. Of all the roasted vegetables here, it makes the best vegetarian centerpiece for the holidays too. Would you serve this at Thanksgiving?

You will need: 1 whole head cauliflower, 3 tablespoons olive oil or melted butter, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt, fresh herbs.

How to make it: 1. Heat the oven to 400F. 2. Trim the leaves and boil the whole head for 5 minutes, then drain. 3. Brush all over with the oil and spices. 4. Roast 40 to 45 minutes until deep golden and tender in the center.

Maple Roasted Butternut Squash

Butternut squash is fall in vegetable form. Roasted with maple syrup, cinnamon and a pinch of salt, it turns soft, sweet and caramelized. You can roast it in halves and scoop it, or cube it for a faster side. Like most roasted vegetables, it goes perfectly with turkey, pork or roast chicken. Be honest, have you ever wrestled with peeling a squash?

You will need: 1 butternut squash, 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, salt, pepper.

How to make it: 1. Heat the oven to 400F. 2. Cut the squash in half and scoop out the seeds. 3. Brush with oil and maple syrup and sprinkle with cinnamon and salt. 4. Roast cut side up for 45 to 50 minutes until tender.

Roasted Beets With Orange and Feta

Roasted beets are sweet, earthy and the most beautiful color on any table. Wrapping them in foil makes them soft and easy to peel. Toss them with orange zest, a splash of vinegar and crumbled feta for a side that tastes fancy but is super simple. Fair warning: your fingers might turn pink. Have you ever cooked fresh beets at home?

You will need: 6 medium beets, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, zest of 1 orange, 1/3 cup crumbled feta, salt.

How to make it: 1. Heat the oven to 400F. 2. Wrap the scrubbed beets in foil and roast 50 to 60 minutes until a knife slides in easily. 3. Cool, then rub off the skins and cut into wedges. 4. Toss with oil, vinegar, zest and salt and top with feta.

Lemon Roasted Asparagus

Asparagus is ready in about 12 minutes in a hot oven, which makes it perfect for busy nights. The spears turn tender with lightly crispy tips. Lemon zest, garlic and a little parmesan make them shine. It is one of the fastest roasted vegetables, and a fancy looking side that goes with salmon, steak or eggs. Do you like your asparagus (A) thin and crispy or (B) thick and tender?

You will need: 1 bunch asparagus trimmed, 2 tablespoons olive oil, 1 garlic clove grated, zest of 1 lemon, 2 tablespoons parmesan, salt, pepper.

How to make it: 1. Heat the oven to 425F. 2. Toss the asparagus with oil, garlic, salt and pepper on a pan. 3. Roast 10 to 12 minutes. 4. Top with lemon zest and parmesan before serving.

Charred Red Peppers, the Smoky Roasted Vegetables

Roasting red peppers until the skins blister makes them silky, smoky and sweet. Peel them, slice them and drizzle with olive oil, garlic and a splash of vinegar. They keep in the fridge for a week and are amazing in sandwiches, pasta, salads and on toast. Jarred ones are fine, but homemade taste so much better. What would you add them to first?

You will need: 4 red bell peppers, 3 tablespoons olive oil, 1 garlic clove sliced, 1 teaspoon red wine vinegar, salt, fresh basil.

How to make it: 1. Roast the whole peppers under the broiler or at 450F, turning, until blackened all over (20 to 25 minutes). 2. Place in a covered bowl for 10 minutes. 3. Peel, seed and slice. 4. Toss with oil, garlic, vinegar, salt and basil.

Roasted Vegetables Duo: Zucchini and Tomatoes

Zucchini can turn soggy fast, but roasting it in a hot oven gives you golden edges and a tender middle. Add cherry tomatoes and Italian herbs and you have a quick side that tastes like summer, even in October. Like most roasted vegetables, it is light, low in calories and goes with almost any main dish. Do you have a neighbor who always gives away too much zucchini?

You will need: 3 zucchini sliced into rounds, 1 cup cherry tomatoes, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 2 tablespoons parmesan, salt, pepper.

How to make it: 1. Heat the oven to 450F. 2. Toss the zucchini and tomatoes with oil, seasoning, salt and pepper. 3. Spread in one layer and roast 15 to 18 minutes. 4. Sprinkle with parmesan and serve hot.

Garlic Butter Roasted Mushrooms

Roasted mushrooms are meaty, juicy and full of savory flavor. Garlic butter and fresh thyme make them taste like they came from a steakhouse. Do not wash them under running water; just wipe them clean so they brown instead of steam. Serve them with steak, chicken or spooned over toast. Mushroom lovers, raise your hand! Or are you team no mushrooms ever?

You will need: 1 1/2 pounds mushrooms halved, 3 tablespoons melted butter, 3 garlic cloves minced, 1 teaspoon fresh thyme, salt, pepper, parsley.

How to make it: 1. Heat the oven to 425F. 2. Toss the mushrooms with butter, garlic, thyme, salt and pepper. 3. Roast 20 minutes, stirring once, until browned. 4. Top with parsley.

Roasted Eggplant With Garlic Yogurt

Eggplant roasted until golden and creamy is a little miracle. Brush thick slices with olive oil and roast until soft inside and crisp at the edges. Top with a cool garlic yogurt sauce, chili flakes and fresh herbs. Among roasted vegetables, it is a lovely side for grilled meats or a light dinner with flatbread. Would you try eggplant this way?

You will need: 2 medium eggplants cut into thick slices, 4 tablespoons olive oil, salt, 1/2 cup Greek yogurt, 1 garlic clove grated, 1 teaspoon lemon juice, chili flakes, mint or parsley.

How to make it: 1. Heat the oven to 425F. 2. Brush the eggplant with oil and season with salt. 3. Roast 25 to 30 minutes, flipping once, until golden. 4. Mix the yogurt, garlic and lemon and spoon over the eggplant with chili flakes and herbs.

Oven Roasted Corn on the Cob

No grill? No problem. Corn roasted in the oven gets sweet, juicy and lightly charred. Brush it with butter mixed with chili powder and lime for a Mexican street corn twist, or keep it simple with butter and salt. It is one of the roasted vegetables kids love to hold and eat. Poll time: (A) butter and salt, (B) chili lime, (C) parmesan or (D) all of the above?

You will need: 4 ears corn husked, 3 tablespoons butter softened, 1/2 teaspoon chili powder, 1 lime, salt, cilantro.

How to make it: 1. Heat the oven to 425F. 2. Mix the butter, chili powder, lime zest and salt. 3. Brush the corn and wrap each ear in foil. 4. Roast 25 to 30 minutes, then unwrap and broil 3 minutes for char.

Simple Roasted Vegetables for Weeknights

We end with the simplest one, because roasted vegetables do not have to be fancy. Broccoli and carrots with olive oil, salt and pepper make the perfect everyday side. Roast a big tray on Sunday and add them to lunches, rice bowls and omelets all week. Once you start, it becomes a habit. So, which side dish are you roasting first? Tell us in the comments!

You will need: 1 head broccoli in florets, 4 carrots sliced, 3 tablespoons olive oil, 1/2 teaspoon garlic powder, salt, pepper.

How to make it: 1. Heat the oven to 425F. 2. Toss the vegetables with oil, garlic powder, salt and pepper. 3. Spread on a large pan without crowding. 4. Roast 20 to 25 minutes until tender with browned edges.