"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Seasoned with oregano and cheese, Martha Chayet's tomatoes take on a wonderfully intense flavor as they roast in the oven. "Serve these warm as a side dish," she suggests from her home in Manchester-by-the Sea, Massachusetts. "They are very nice with grilled chicken. This dish is good year-round-even in winter, when tomatoes aren't at their best."
Asparagus never tasted so good! Simply seasoned with butter and green onions, the roasted spears have a fresh flavor and keep their bright color, too. You might want to make extra.
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all!
—Healthy Cooking Test Kitchen