Savory sweet potato fans, you’re going to love this hash! It features sweet potatoes, bell pepper, and onion, all roasted in the oven to tender, caramelized perfection. You’ll love this recipe if you’re a fan of roasted sweet potatoes or the sweet potato hash at True Food Kitchen.

This recipe was inspired by an old favorite, my Roasted Breakfast Potatoes. I love this sweet potato hash in the morning with eggs, whether they’re scrambled or fried. It’s not just for breakfast, though—this hash makes a hearty side dish for simple fare from fall through winter. You’ll find more serving suggestions below!

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Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This mixed vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.

You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetable recipe. The range of colors makes this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.

I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.

You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.

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Are you familiar with delicata squash? Delicata squash is considered a winter squash along with its cousins, which include butternut squash, spaghetti squash, and acorn squash. Delicata has a thinner skin and a smaller, more oblong shape, so it’s much easier to handle than the others.

I love delicata squash for its cute scalloped edges and hearty texture. It tastes lightly sweet and earthy, like a cross between spaghetti squash and acorn squash. Delicata squash is a great addition to fall salads and whole grain bowls.

Roasting delicata squash is the quickest and easiest way to enjoy this variety. The squash is dense, but turns nice and tender in the oven while the edges caramelize.

The only downside to delicata squash is that it doesn’t store as long as the other winter squash varieties. Now is the time to enjoy delicata squash!

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Want to know something cool about roasted butternut squash? You don’t have to peel it before roasting. That’s right. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You can see proof here and here.

Butternut squash is technically a winter squash, and it is indeed hearty and wonderful on a chilly day. Spring zucchini hasn’t arrived yet, so let’s use up the butternut in the pantry while it’s still good.

Butternut squash is naturally quite sweet. Roasted butternut squash is my favorite preparation because the edges caramelize against the pan, yielding delicious savory bits that help balance the sweetness.

Roasted butternut makes a great side dish with a few garnishes on top, but it’s more versatile than that. Over the years, I’ve used it in risotto and soup, hearty fall and winter salads, and even tacos. Again, I love to contrast the sweetness with spicy and savory ingredients, and you’ll find a list of suggestions below.

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Roasted acorn squash deserves a place on your table this season. It’s easy to make, warming and hearty, and almost nutty in flavor.

Acorn squash is often overlooked when surrounded by its brighter squash cousins. Unlike butternut squash, it’s satisfyingly but not overtly sweet. Like pumpkin, it plays nicely with autumnal spices, including cinnamon, nutmeg and ginger.

If you’ve already had your fill of the other squash varieties this fall, give acorn squash a try!

Halved and roasted acorn squash makes a beautifully simple side dish. It’s worthy of your Thanksgiving table, but easy enough for a regular weeknight dinner.

Today, I’m showing you how to prepare perfectly roasted acorn squash, with caramelized edges and tender insides. The method is very similar to roasted spaghetti squash. Let’s get to it.

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Let’s talk about roasted red peppers! Roasted red peppers are one of my favorite recipe components. They offer rich, deep bell pepper flavor and a lovely, tender texture. I love to add roasted red peppers to dips, salads, sandwiches and more.

Homemade roasted red peppers taste the best, no doubt about it. Since it’s bell pepper season, I’m sharing my tested and perfected roasted red pepper recipe. Now that I’ve finally nailed down all the factors, I’ll be roasting my own more often!

Roasting red peppers is a fairly simple process, though certainly not as simple as reaching for a jar of store-bought roasted red peppers. The downside to using jarred roasted red peppers is that they vary significantly in flavor—grab the wrong brand and you just might ruin the whole dish (been there, done that). Divina and Whole Foods 365 are reliable winners, in my experience.

Grab a helper when it comes time to peel the peppers, and your homemade roasted red peppers will be ready before you know it. They’ll keep in the fridge for over a week, too, and liven up all your dishes in between.

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Have you ever tried roasted tomatoes? Specifically slow-roasted tomatoes, the best of all roasted tomatoes? If not, you have been missing out! Last summer, our garden produced more cherry tomatoes than we could eat fresh, so I roasted several batches over the weekends.

You might be thinking that it’s hard to beat fresh tomatoes (and I agree), but roasted tomatoes are even nicer. The flavors and textures condense in the oven, yielding spectacularly sweet-tart, rich tomato flavor. They offer the umami that you’ll find in sun-dried tomatoes, but they taste brighter and more fresh.

Once roasted, these tomatoes keep in the refrigerator for over a week, so this is a great way to preserve tomatoes a little longer. Commenters report that these tomatoes freeze wonderfully for wintertime, too—Chris says you can pull them out of the freezer bag and add them to salads!

Honestly, I eat these tomatoes like candy. I have to stop myself from eating them all straight off the pan. Unlike most other roasted veggies, which I typically serve as a side dish, these roasted tomatoes are the perfect addition to many summer meals. They’ll turn something simple like pesto pasta into a highly memorable dinner.

Tomato lovers, gardeners and weekend meal preppers, this roasted tomato recipe is for you!

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Tired of regular roasted cauliflower? Try cauliflower “steaks” instead! Cauliflower steak makes a strong presentation at the dinner table. Think of it more as a side dish or meal component than a protein-rich steak—after all, we’re talking about roasted slabs of cauliflower.

You can serve these cauliflower steaks as a simple side dish topped with gremolata or a sprinkle of parsley. Or, create a restaurant-worthy vegetarian meal out of them. Start with a simple base of whole grains and chickpeas or lentils, then top it with cauliflower steak and a vibrant homemade sauce. Beautiful!

Cauliflower steaks require careful cauliflower selection and slicing. Know that the outer slabs will likely fall apart into large florets, which are still very nice. Cauliflower steaks are a bit more work than simple roasted cauliflower, but they’re worth the effort.

If you follow my recipe while maintaining reasonable expectations, you’ll be plenty satisfied by your results. Keep reading for all of my cauliflower steak tips and tricks!

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Ever roasted cabbage? If not, meet your new favorite side dish! If you enjoy roasted Brussels sprouts, you’ll surely love roasted cabbage, which offers similarly irresistible crispy-caramelized-tender bits.

Roasted cabbage has a lot going for it, and it’s about time I shared my go-to roasting method. Cabbage is easy to prepare for roasting (much easier than Brussels), very inexpensive, and lasts quite a while in the fridge.

Plus, roasted red cabbage adds an eye-catching purple hue to the dinner table. It’s fun, right? This dish would be a vibrant addition to your Easter meal.

Keep cabbage on hand in the vegetable drawer and you can turn it into a simple and nutritious side dish in twenty minutes. I’ll show you how!

Watch How to Make Perfect Roasted Cabbage

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These roasted beets are for everyone! If you already love beetroots, I think you’ll be a big fan of this foil-free, no-peeling-required roasted beet recipe. If you don’t enjoy beets (yet), this roasting method just might change your mind.

These roasted beets feature lightly caramelized, tender-but-not-quite-crisp exteriors and deep, condensed flavor. I don’t love beets in all applications, but these? I have to stop myself from devouring the whole pan before dinner.

With this method, simply scrub the beets well before baking. No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process.

The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

For beets, since we don’t want crispy outsides (tender is nicer), we’ll roast at 375 degrees. Easy!

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