High heat plus fresh vegetables equals a flavorful, crispy and healthy addition to any meal. Here's how to roast vegetables ...

Roast as long as the vegetables call for, adding more mix right when they come out of the oven for extra flavor. If you're feeling indulgent, you could also do a ranch butter baste.

Our test kitchen's thyme-roasted root vegetables recipe is perfect to whip up in the air fryer. Their top tip? Use a mix of root veggies to make this super-simple side seasoned with garlic and thyme.

After so much feasting, you'll need a break with this colorful platter of roasted carrots, cauliflower, and cabbage. Use two baking sheets to roast the vegetables, which are tossed with olive oil ...

Ingredients (serves 6): Veggies: 1 large sweet potato, diced small; 1 1/2 cups Brussel sprouts, halved; 1 1/2 cups butternut squash, diced small; 1 cup carrots, diced small ...

Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium ...

1. In a large saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring often, for 5 minutes, or until some of the grains turn white and the rice is aromatic.

Preparation 1. Preheat the oven to 410 F. 2. Line a sheet tray with parchment paper. Add the vegetables and toss with oil, sage, salt and pepper. Arrange the vegetables along the perimeter of the ...

Root vegetables abound this time of year — multicolored beets, gnarly-looking celery root, ubiquitous carrots and more. These recipes from our archives make this produce shine. It’s easy to ...