For perfectly crispy roasted veggies, place the pan here. Roasting vegetables is a staple of my weeknight cooking routine.

Here’s how to roast vegetables in the oven to get crispy, flavorful dishes that can turn even the pickiest eaters into veggie lovers. With the exception of tender lettuces, you can roast pretty ...

My gang tends to be a bit picky when it comes to eating their veggies. So, I'm always on the lookout for fun and tasty ways ...

1: Roast the vegetables and eggs: Position a rack in the middle of the oven and preheat to 400 degrees. 2: Line a large sheet ...

Roast, uncovered ... with your selection of freshly chopped winter herbs. Preheat the oven to 200°C/Gas Mark 6. Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good ...

Cut each one in half and place in a bowl. Peel the red onion and cut into wedges and also place in bowl. Add the oil to the ...

There is something about vegetables, roasted until caramelized and crispy, that feels right this time of year.

Getting your daily recommended serving of vegetables can be a challenge, but celebrity chef Giada De Laurentiis has created a ...

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

We also roast some of the vegetables longer than others — adding the broccoli to the oven well after the potatoes — to ensure each vegetable gets the appropriate amount of cooking time.