Roasting brings out deep flavor and natural sweetness in vegetables, proteins, and even legumes. It’s one of the simplest ways to get rich color, crispy edges, and soft centers with minimal effort. Roasted dishes also make some of the best sides, since they don’t need much attention and pair well with almost any main. This list covers everything from familiar favorites to ingredients you might not roast often but should.

Roasted Pearl Onions

Roasted Pearl Onions. Photo credit: Southern Food and Fun.

These small onions roast into tender bites with golden, caramelized skins. The heat mellows their sharpness and brings out natural sweetness. A quick toss in oil and herbs is all they need before hitting the oven. They make an easy side with bold flavor.
Get the Recipe: Roasted Pearl Onions

Roasted Poblano Cheese Grits

Roasted Poblano Cheese Grits. Photo credit: Southern Food and Fun.

This dish pairs smoky roasted poblanos with creamy, cheesy grits. The peppers add depth without overwhelming heat. A quick roast softens them and brings out their earthiness. It’s a smooth and savory base with just enough edge.
Get the Recipe: Roasted Poblano Cheese Grits

Roasted Asparagus Parmesan

Roasted Asparagus Parmesan. Photo credit: Southern Food and Fun.

Asparagus spears roast until the edges crisp and the centers stay tender. Parmesan adds a salty, nutty bite over the top. The cheese melts slightly in the oven and browns into a flavorful coating. It’s a quick dish with a lot of texture.
Get the Recipe: Roasted Asparagus Parmesan

Roasted Spaghetti Squash – Super Easy Tutorial!

Roasted Spaghetti Squash – Super Easy Tutorial!. Photo credit: Southern Food and Fun.

Spaghetti squash bakes into long, tender strands that pull apart with a fork. Roasting helps concentrate flavor and keep the texture firm. It’s a blank slate for sauces or toppings. This method keeps it simple and mess-free.
Get the Recipe: Roasted Spaghetti Squash – Super Easy Tutorial!

Roasted Cubed Butternut Squash with Cauliflower and Bacon

Roasted butternut squash with cauliflower and bacon and dollops of sour cream with a spoon.
Roasted Cubed Butternut Squash with Cauliflower and Bacon. Photo credit: Real Balanced.

Butternut squash and cauliflower roast into caramelized, slightly sweet bites. Bacon adds salt and crunch in every spoonful. The vegetables absorb the savory flavor as everything cooks. It’s rich without needing extra seasoning.
Get the Recipe: Roasted Cubed Butternut Squash with Cauliflower and Bacon

Roasted Sweet Dumpling Squash

Roasted Sweet Dumpling Squash. Photo credit: Running to the Kitchen.

This small, round squash roasts with a creamy texture and naturally sweet flavor. The skin softens enough to eat, making prep and serving easy. A light seasoning of oil and salt brings it together. Each slice is soft, golden, and rich.
Get the Recipe: Roasted Sweet Dumpling Squash

Roasted Turnips with Chive Butter Sauce

Roasted Turnips with Chive Butter Sauce. Photo credit: Running to the Kitchen.

Turnips roast until soft and golden, shedding any bitterness they start with. A quick chive butter sauce adds brightness and richness. The flavor turns smooth and mellow in the oven. This dish gives an underrated root vegetable a fresh look.
Get the Recipe: Roasted Turnips with Chive Butter Sauce

Roasted Kohlrabi with Parmesan

A plate of roasted kohlrabi with parmesan cheese on a wooden table.
Roasted Kohlrabi with Parmesan. Photo credit: Cook What You Love.

Kohlrabi becomes tender and lightly sweet when roasted. Parmesan crisps on top, giving a nutty, golden finish. It’s a great alternative to potatoes or other roots. Serve warm for a simple side with crunch and flavor.
Get the Recipe: Roasted Kohlrabi with Parmesan

Roasted Sweet Potatoes and Green Beans

A square white bowl filled with roasted sweet potatoes and green beans, placed on a green checkered cloth, with a spoon and pepper mill visible in the background.
Roasted Sweet Potatoes and Green Beans. Photo credit: Mama’s on a Budget.

These two vegetables roast at the same time and balance each other well. Sweet potatoes turn soft and rich while green beans crisp and char. A drizzle of oil and seasoning ties them together. It’s colorful, fast, and reliable.
Get the Recipe: Roasted Sweet Potatoes and Green Beans

Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes. Photo credit: Running to the Kitchen.

Tomatoes roast until the skins wrinkle and the flesh softens. The centers are filled with breadcrumbs, cheese, or herbs. Roasting deepens the tomato flavor and holds everything in place. They work as a side or light main dish.
Get the Recipe: Roasted Stuffed Tomatoes

Roasted Broccoli and Brussels Sprouts

A bowl filled with roasted Brussels sprouts and broccoli.
Roasted Broccoli and Brussels Sprouts. Photo credit: Mama’s on a Budget.

Both vegetables roast together into browned, crispy-edged bites. The sprouts caramelize while the broccoli gets slightly nutty. A splash of lemon or vinegar cuts the richness. It’s a fast, hearty option with lots of texture.
Get the Recipe: Roasted Broccoli and Brussels Sprouts

Roasted Sweet Potatoes With Honey Garlic

Roasted sweet potatoes with feta and walnuts.
Roasted Sweet Potatoes With Honey Garlic. Photo credit: Trina Krug.

Chunks of sweet potato roast until golden and soft inside. A honey garlic glaze adds sweetness and sharp flavor at the end. The coating thickens and clings as it bakes. This side is bold, sticky, and full of contrast.
Get the Recipe: Roasted Sweet Potatoes With Honey Garlic

Roasted Cherry Tomatoes

A closeup shot of roasted cherry tomatoes on the vine on a wooden cutting board surrounded by basil and garlic.
Roasted Cherry Tomatoes. Photo credit: Two Cloves Kitchen.

Small tomatoes burst and soften in the oven, releasing sweet juice. Their skins wrinkle slightly and concentrate the flavor. A touch of oil and salt is all they need. Use them on pasta, toast, or grain bowls.
Get the Recipe: Roasted Cherry Tomatoes

Roasted Artichokes

Roasted Artichokes. Photo credit: Xoxo Bella.

Halved or quartered artichokes roast until the outer leaves crisp and the hearts soften. The flavor turns nutty and deep with each minute in the oven. A squeeze of lemon or drizzle of garlic oil finishes them. These are rich and satisfying without a lot of work.
Get the Recipe: Roasted Artichokes

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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