Roasted

Charred tomatoes, roasted chiles, garlic, and fresh avocado ground in a stone molcajete. A smoky, rich Mexican salsa ready in about 20 minutes.

Smoky, fire-charred salsa from roma tomatoes, tomatillos, and serrano chiles roasted on a dry comal. Bold, authentic Mexican flavor done in 20 minutes.

Caramelized cauliflower florets coated in a garlicky Parmesan crust and baked until crispy. A simple, irresistible side dish.

Tender roasted rhubarb tossed with vanilla sugar, orange juice, and a pinch of salt for a glossy spring dessert topping.

Tender roasted beets, crisp-edged chickpeas, fresh vegetables, and lemon tahini sauce wrapped in soft tortillas.

Roasted butternut squash and brussels sprouts with maple, cayenne, crispy bacon, and pecans. A bold fall side ready in under an hour.

Golden roasted cauliflower tossed with raisins, capers, olives, pine nuts, lemon, and parsley for a bright Sicilian-style side.

A hot skillet and high oven give cauliflower browned, crisp edges with tender centers and warm curry flavor.

Crispy roasted Brussels sprouts tossed with charred corn, creamy lime dressing, Cotija, chili powder, and cilantro.

Tender roasted asparagus and sweet carrots finished with creamy goat cheese, lemon zest, thyme, and toasted almonds.

Tender roasted sweet potatoes with caramelized edges, warm spices, and a glossy maple finish.

Tender roasted cabbage wedges brushed with Irish mustard butter, finished with cheddar, herbs, and crisp browned edges.