This roasted butternut squash is versatile – jazz up the basics with spices (cumin, chili powder, cinnamon…).

The right way to eat brussel sprouts! Roasted in EVOO and tossed with goat cheese, cranberries, bacon and pepita seeds.

Sriracha, honey and a little olive oil blended together to create the perfect spicy sauce for crispy roasted cauliflower.

Deliciously roasted green beans flavored with olive oil, a dash of kosher salt, and plenty of parmesan.

Roasted Asparagus is a go-to side dish in my kitchen. Add some prosciutto and parmesan to make it extra tasty!

Roasted cauliflower, carrot & shallots with a herb red wine vinegar sauce!

This colorful side dish is both healthy and filling. Brussels sprouts and sweet potatoes are roasted and then topped with balsamic glaze.

Sheet Pan Roasted Veggies; a delicious combination of flavors and infused oil to make the perfect light and vibrant vegetable side!

This roasted carrot, bacon, and kale hash is great as a side dish or for breakfast topped with fried eggs! Paleo & Whole30.

Crispy Roasted Brussels Sprouts with Lemon Parmesan Sauce

Parsnip Puree is a delicious change from mashed potatoes. Fresh,creamy, slightly sweet and nutty for a delicious side dish.

Roasted Beets

A quick and healthy side dish that is delicious. Takes only 30 minutes to make and kids will eat it up.

Herb Roasted Potatoes & Tri Color Carrots – a fresh, tasty side dish – simple, yet fancy, and perfect with grilled meat.

Toaster Oven Roasted Green Beans. Quickly add a little green to your next holiday meal or weeknight dinner.

Roasted fennel and cauliflower with white beans and shaved Parmesan.

Roasted Vegetables – The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

Sherry Charred Brussels Sprouts. Browned and crispy and so flavorful! The perfect Thanksgiving side dish.