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Roasted Vegetables

Submitted by: Taste of Home's Fast Family Favorites

Garlic and other seasonings give great flavor to this medley of vegetables.

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Roasted Root Vegetables With Apple Juice

Submitted by: Christine L.

Caramelized roasted vegetables made with a white wine syrup.

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Roasted Root Vegetables With Apple Juice

Submitted by: Christine L.

Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.

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Roasted Vegetables and Puff Pastry

Submitted by: Rupert Smith

A deceptively easy dish with gourmet flavor, roasted vegetables are topped diced tomatoes feta cheese, and finally puff pastry. The whole dish is inverted for serving.

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Diced Lamb with Roasted Vegetables and Couscous

Submitted by: laughs and smiles

Home Town: Palma De Mallorca, Baleares, Spain

Living In: Dublin, County Dublin, Ireland

Tender boneless lamb, marinated in herbs with lime and chiles, and served over lime-infused couscous with roasted eggplant and peppers, is a surprisingly easy-to-make version of a traditional North African dish.

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Roasted Fall Vegetables

Submitted by: GEMINI00

Beets, turnips and pearl onions drizzled with olive oil, seasoned with rosemary, and roasted until tender.

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Roasted Rosemary Chicken And Vegetables

Submitted by: Sandy

Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.

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Herb Roasted Vegetables

Submitted by: Maryanne

This recipe recommends a convection oven, but we think that a regular oven will work if you increase the cooking time. Regardless, this is a lovely recipe. Baby carrots, new potatoes and eggplant are tossed in fresh and dried herbs and drizzled with olive oil.

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Roasted Root Vegetables

Submitted by: Cathryn White

This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. --Cathryn White, Newark, Delaware

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Roasted Vegetables

Submitted by: Saundra

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.