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.

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).

Sweet Honey and Garlic Glazed Roasted Asparagus by Kristi Rimkus

Crisp-tender asparagus roasted with a sweet and spicy glaze of honey and garlic.

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar by kat

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish!

Roasted Carmelized Tomatoes by Nancy Miyasaki

This is a delicious way to serve ripe, juicy summer tomatoes. Roasting them reduces the tomato liquid to a glaze. They are delicious with any grilled meat or other vegetables.

Roasted Vegetable Succotash by Robyn Savoie

Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the…

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).

Roasted Green Beans by Penny Hawkins

Roasting caramelizes the green beans and brings out their natural sweetness.

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…

Roasted Beets by Swansea Cook

Think you don't like beets? Once you've roasted your own fresh beets, you'll never settle for the can again. You don't peel them until they are cooked which is so easy!

NuWave Oven Roasted Peppers by Carolyn S. Weddington

My recipe for roasting small quantities of peppers is simple and quick. We enjoy these roasted peppers in sandwiches, salads and casseroles.

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…

Parmesan Roasted Asparagus by Karen

A very simple and delicious asparagus, lightly accented with parmesan.

Terzo Roasted Beets by Mark Gordon