I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops.
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
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."
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
These mini cabbages are surprisingly big on flavor. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness. —Tina Mirilovich,Johnstown, Pennsylvania
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho