However, spice or herb compound butter is the oil substitute that'll take your roasted vegetables to the most flavorful ...

Combine bell peppers, zucchini, white mushrooms, onion, olive oil, italian seasoning and a large ... tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

There’s something simply irresistible about roasted vegetables, especially when they’re seasoned with the perfect blend ...

Learn how to make a whole roasted cauliflower. Roasting your cauliflower whole brings out its inherent sweetness, and a ...

Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal.

Garnish the vegetables with rosemary and cover with the olive oil and seasoning. Roast in the oven on 180°c or Gas mark 4 for 45 minutes. Serve hot and enjoy!

Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the ...

Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Using a spatula or ...