Roasted Cauliflower and Carrots with Olive Drizzle

In the cooler weather, I roast up a big old sheet pan of vegetables at least once a week. Roasting is my favorite way to cook vegetables (and probably my favorite all-time cooking method).

Sometimes I roast up two pans, because whole fresh out of the oven they make almost any meal feel rich and complete, they are also delicious at room temp or reheated alter in the week, either as they are, or incorporated into a new recipe or preparation. I feel a sense of joy when I remember that there is a small container of roasted cauliflower or brussels sprouts in the fridge. And talk about a virtuous snack.

Ways to Use Leftover Roasted Vegetables

1. Add them to pasta.

Cook up a pound of the pasta of your choice, and then simply toss it with several cups of roasted vegetables (see suggestions below) and a glug or two of olive oil, you have a lovely dinner (that happens to be vegan). You could also finish the pasta with some shredded Parmesan or crumbled feta or goat cheese.

Also thinking about chopping them and adding them to lasagnas.

2. Make a grain bowl.

Prepare some farro, barley, grits, polenta or quinoa, and top that with the roasted vegetables of your choice. You could start with an actual grain salad, like Artichoke, Feta and Roasted Pepper Couscous Salad or Wild Rice and Broccolini Salad, and top that with more roasted vegetables for a really robust bowl.

Wild Rice and Broccolini Salad / Mia / Katie Workman /

If your vegetables are cut on the larger side, dice or roughly chop them. Making a big batch of grains at the beginning of the week means that you can throw together a roasted vegetable grain bowl whenever you like! Top the bowl with something with a bit of texture, like sunflower seeds, nuts, something pickle-y, shredded raw carrots or beets, and so on.

3. Add them to Soups and Stews.

Adding already roasted vegetables can provide depth of flavor, thanks to the caramelization. Chop them up a bit if they won’t fit easily on a spoon. Add them towards the end of the cooking process, since they are already probably pretty soft, and you want them to hold their shape somewhat.

4. Puree leftover roasted vegetables.

Puree them: You can puree them with a small amount of broth for a vegetable puree, or a larger amount of broth for a vegetable soup.   Taste and add herbs and other seasonings as desired.

5. Use them in Casseroles.

Add them to pretty much any savory casserole or strata and you can also chop them and add them to the fillings for enchiladas.

Loads of appetizing roasted vegetables recipes, plus 5 Tips on different ways to use them all week long!

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14 Roasted Vegetable Recipes

Roasted Cauliflower with Chimichurri Sauce

Chimichurri sauce turns roasted cauliflower into something special.

Roasted Winter Vegetables with Blue Cheese

Just when you thought roasted vegetables couldn’t get any better.

Roasted Squash with Salsa Verde and Whipped Feta and Ricotta

A little fussy, but it is worth all the effort.

Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs

Brussels sprouts get extra texture and flavor from a fabulous chorizo-spiked bread crumb topping.

Roasted Broccolini with Lemon

This is a simple side, but a real powerhouse of nutrition and flavor. Just a few ingredients, and the oven does all the work.

Garlicky Roasted Asparagus with Parmesan

A notch above plain roasted asparagus, but not a whole lot more effort.

Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle from Katie Workman /

Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle

Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted vegetables.

Roasted Asparagus with Creamy Lemon Dressing

This lemon sauce would perk up pretty much any kind of roasted vegetable.

Roasted Jerusalem Artichokes

Also known as Sunchokes or Sunflower Chokes, these are awesome little root vegetable nuggets.

Roasted Winter Vegetables with Sriracha Honey Glaze

A bit of heat perks up these earthy vegetables in such a great way (and livens up those rich holiday meals, too).

Simple Roasted Asparagus with Shallots and Parmesan

Roasting asparagus deepens it flavor and it couldn’t be easier. Some melted Parm and crispy shallots make this dish perfect for entertaining.

Cauliflower with Sesame Drizzle

The hunt for a new and simple side dish is over.

Roasted Cauliflower and Carrots with Olive Drizzle

Simply roasted vegetables get a salty pop from an olive dressing.

Roasted Asparagus with Creamy Mustard-Oregano Sauce

While the asparagus are in the oven, you’re whipping up this simple sauce.

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