This stunning presentation of glistening vegetables is great on the buffet. Immediately after roasting, arrange the hot vegetables on a platter. Add olives and jarred marinated artichoke hearts, if ...

Position racks in upper and lower thirds of oven; preheat to 425 F. Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet ...

Every chef we spoke to emphasized that roasted vegetables taste their best right out of the oven—that’s when they’re at their ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

Roasting is one of my favorite cooking methods. There are few techniques that are simpler and offer such a high flavor payoff with so little effort. And roasting vegetables, especially around this ...

FARGO — My family loves a big-batch salad, and this Antipasto Barley Salad with Roasted Tomato and Garlic Dressing is our new summer favorite. Featuring a blend of classic Italian antipasto ...

Ever had roasted vegetables that taste meh? Never again! • Roast veggies at 425 °F for perfect caramelized outsides and tender interiors every time. • Give your chopped veggies space—avoid ...

Cooking at home more these days? Here’s a primer on a basic technique for creating simple, healthy meals: roasting vegetables. If you love ordering deeply caramelized, crispy Brussels sprouts, carrots ...

You could be missing out on the best vegetables you’ve ever tasted. Your very own oven has the power to transform Mother Nature’s finest produce into something truly remarkable—crispy, charred and ...