Roasted Broccoli by John Spottiswood

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Best Turkey Stuffing by John Spottiswood

This recipe is a combination and adaptation of two great stuffing recipes found in the New Best Recipe cookbook by Cook's Illustrated (one of our favorites for traditional dishes). We took this to an early friend's thanksgiving party and it was a huge hit. There were three different stuffings served, and this one was by far the most…

Chili Roasted Potatoes by Nancy Miyasaki

These are super simple and really tasty. If you like roasted potatoes, but are looking for something a little different, give these a try. I served with grilled flank steak and broiled asparagus.

My favorite Stuffing without Meat by John Spottiswood

This is a wonderful stuffing recipe that is adapted from one by James Beard. It is truly delicious! You could reduce on the butter and oil, but I think it's worth it!

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

Roasted Carrot Cream Pasta a.k.a. Bugs Bunny's Pasta by Reeni

Roasted carrots are a delicious surprise. They lose their strong 'carrot' flavor and become mellow and sweet.

Garlic Roasted Cauliflower by Nancy Miyasaki

I used to think cauliflower was boring and my family agreed. But I've now found so many wonderful ways to prepare it that it is becoming one of our favorite vegetables. This is an easy and very flavorful version I adapted from the Barefoot Contessa. Adjust the amount of lemon juice you apply based on your own tastes and the dish…

Cauliflower Roasted with Paprika by Nancy Miyasaki

This dish has a wonderful, very slightly spicy flavor. The high heat roasting creates a nice sweetness to the Cauliflower and adds a nice color. Definitely serve it hot. It loses some of it's charm when it has cooled down (like cold toast).

Rosemary Baked Red Potatoes by Robyn Savoie

The simplest, most elegant side dish. This is the best way to impress company without any extra effort. The rosemary and shallots combine with the poultry or pork dish in the oven to give everyone's sense of smell a work out. Guaranteed to make stomaches grumble. Bon appetite!

Alfredo Potato Finger Fries by Evelyn Scott

Red Potatoes Roasted with Onions & Thyme by Nancy Miyasaki

This is a tasty side dish to the Pork Tenderloin with Spinach and Mushroom that I entered.

Balsamic fingerling potatoes by Kristi Bronstad

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…

Caesar Asparagus, Low in Calories, Big on Deliciousness by Skinny Kitchen with Nancy Fox

I’ve never been so excited about a vegetable dish before but this one is worth raving about. It’s just like the classic salad but it’s made with roasted asparagus instead of lettuce. I’m keeping it skinny by making homemade multi-grain croutons and drizzling with a delicious light Caesar dressing. The skinny for each serving is 95…

Lemony Thyme Roasted Potato Wedges by Smokinhotchef

This recipe is bright and fresh with mountains of simple flavors. Goes well with just about anything!