Oven Roasted Vegetable Recipes

By: Cameron Curtis

Quick Roasted Carrots and Cauliflower with Walnuts

Photo by: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

Marshall Troy, 2012,Television Food Network, G.P. All Rights Reserved

With a chill still in the spring air, keeping your oven on to get perfectly roasted vegetables is no problem. It's often as easy as tossing your favorite veggie with salt, pepper and olive oil. But if you want to take dinner one step further, these recipes have a few secret ingredients to make roasted vegetables really shine.

Carrots and cauliflower are tossed with thyme, parsley and lemon zest in addition to salt, pepper and olive oil. The addition of walnuts gives a great crunchy bite.

Kelsey Nixon - Roasted Vegetables

Photo by: Adrian Mueller ©2012, Adrian Mueller - www.amueller.com, Cooking Channel, LLC All Rights Reserved

Adrian Mueller, 2012, Adrian Mueller - www.amueller.com, Cooking Channel, LLC All Rights Reserved

Need a quick and elegant side dish? Kelsey's roasted vegetables can take as little as 10 minutes to prepare. Try your hand at roasting asparagus, garlic, tomatoes or any of your favorite types of produce.

Roasted Beet Salad

Roasted Beet Salad

Kelsey Nixon's Roasted Beet Salad

Photo by: Kelsey Nixon ©2012 Television Food Network, G.P. All Rights Reserved

Kelsey Nixon, 2012 Television Food Network, G.P. All Rights Reserved

Sweet and sugary beets taste amazing when they're roasted. It can take a bit of time -- these babies need about an hour in the oven -- but once they're peeled and served, you'll know the wait was well worth it. Kelsey's salad combines the roasted beets with dressed greens, crunchy pear slices and creamy goat cheese. Sprinkle with sliced, toasted almonds.

Laura Calder - Roasted Squash.

Photo by: Adrian Mueller ©2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

Adrian Mueller, 2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

Butternut squash is sprinkled with bay leaves and thyme, then dotted with butter before being roasted until soft and slightly browned at the edges. The crispy bits are like vegetable candy.

Bobby Deen only uses 1 tablespoon of olive oil to roast carrots, shallots and parsnips. Garlic and fresh rosemary will impart amazing flavor and you won't feel the need to go heavier on the olive oil at all.

More Roasted Recipes From Family & Friends

Virtually Homemade: Grilled Rosemary Garlic Potatoes

The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary

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