5 Roasted Vegetable Sides for this Winter
Forget chestnuts, try roasting brussels sprouts by an open fire this winter season
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Tis the season to chop up a rainbow of vegetables, toss them in olive oil and roast them in the oven with a crack of salt and pepper. We put together five of our favorite veggie dishes, whether you use them as the main course to a winter feast or keep them as sides, they’re sure to please.
Sheet-Pan Dijon-Glazed Chicken & Roasted Vegetables
Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
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Brussels Sprouts Salad with Roasted Vegetables & Chicken
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
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Roasted Root Vegetables with Lemony Herb Pesto
Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.
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Roasted Vegetables with Chicken Sausage
Rich and hearty, this Paleo-friendly dish is is packed with flavor.
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Turmeric-Roasted Vegetables with Parsley Almond Gremolata
Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.