Technique tip: Roast vegetables on individual sheet pans as they will finish cooking at different times due to their density. Check vegetables after 10 minutes and see if pan needs to be rotated.

Place both in the oven and roast uncovered for 15 minutes. Turn the vegetables over and bake an additional 15 to 20 minutes. Remove roasted vegetables and roasted tomatoes from oven. Carefully ...

But if you’re looking for something extra-special, then you have to try this Rainbow Roasted Rood Vegetables recipe. It cooks up in one pan, so cleanup is a snap. Best of all, it’s easy enough ...

With roasted fall vegetables, fresh greens, and a zesty dressing, it’s a versatile dish that pairs beautifully with any main course—or works as a standalone meal. The recipe also includes a ...

Get the Maple Bacon Brussels Sprouts recipe ... and crisp fall apples. Don't tell Ladd Drummond, but this hearty chili is made with all vegetables! The seasonal sweet potato and two types of ...

Get the recipe. Fall salads are worthy of celebration. Not only does the season afford you the opportunity to roast vegetables and cook fruit without worrying about summer’s heat, it’s also an ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

A three-ingredient “recipe” in honor of World Food Day ... Stir in remaining roasted fall vegetables, and simmer for 15 minutes more. Taste and adjust seasonings and salt as necessary.

In honor of this occasion, I have a new section on my website (sarahnasello.com) devoted to all things soup, including recipes ... You could use vegetable or chicken stock instead of water ...