The Best Ways to Roast Your Favorite Autumn Vegetables

This easy baked acorn squash with butter and brown sugar is perfect for fall. Cut the squash in half, scoop out the insides, then bake with a little butter, brown sugar, and maple syrup.

With their sweet-hot kick from maple syrup and red chili flakes, these oven-roasted carrots will have everyone asking for more.

Tossing baby potatoes in egg whites before roasting means you’ll have crispy-crackly spuds—in record time.

This sweet and savory miso roasted butternut squash is caramelized and brimming with awesome umami flavor, for a delicious fall side dish.

The secret to perfectly sweet and nutty broccoli is to hit it with high heat from all sides.

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making the perfect fall or winter side dish.

Jazz up your Brussels sprouts with a kick of garlic and freshly grated cheese—making this simple side dish one that the whole family will love.

“I love this hot or cold, by itself or as part of a larger meal,” says chef Sera Pelle about this roasted cauliflower recipe. The dish is a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint.

Here’s an excellent way to quickly dress up roasted pumpkin—casually drizzle with a lemon yogurt sauce. It’s superb!

This easy vegan and gluten-free oven roasted cabbage is deliciously seasoned and requires minimal prep for a simple and versatile side dish.

Oven-roasted okra is tender, crispy bite-sized pieces of okra perfectly seasoned in savory herbs and spices and roasted to crispy perfection.

These easy but impressive vegetarian stuffed pumpkins are a festive fall main dish or starter.

They taste great and there’s no recipe required.

From skillet casseroles to sheet pan pork chops, these recipes will fill you up (but keep your sink empty).