vegetables

Slow roasted cherry tomatoes are deliciously sweet and packed with flavor. Slow roasting enhances their natural sweetness and creates a tender, caramelized texture. Use them in pasta, salads, bruschetta, or as a tasty topping for meats and fish.

Asparagus is the most quintessential of all spring vegetables and preparing it couldn't be easier. Simply toss with olive oil, salt & pepper and bake for 12-15 minutes until tender.

Few vegetables offer the visual appeal quite like rainbow carrots. These vibrant root vegetables not only elevate the aesthetics of any table, but also pack a punch of sweet, earthy goodness. And they are very easy to make!

Shishito peppers are a healthy, inexpensive, fun appetizer. Simply grilled with fresh lemon and salt is the best way to enjoy these popular peppers.

Cauliflower florets are smothered in a rich cheese sauce and baked for a delicious and decadent side dish.

This simple yet elegant side dish is a testament to the transformative power of roasting, turning ordinary ingredients into extraordinary culinary experiences.

Infused with fresh lemon, loads of parmesan, and toasted nuts, this parmesan roasted broccoli recipe is in a league of its own.

With just a few, fresh summer ingredients, Corn and Basil Salad is the perfect side dish for your next barbecue or picnic!

Nothing quite compares to picking fresh zucchini flowers off the vine, dredging them in flour, frying them and sprinkling with sea salt. It's a little taste of Italian heaven and one of my all time favorite treats.

Cored out Brussel sprouts are stuffed with a blend of garlic, breadcrumbs, herbs, ricotta cheese, and parmesan cheese then baked to golden perfection for a savory, elegant appetizer.

Nothing could be easier to make than roasted vegetables- of any kind. Forget the steamer and the sauté pan and let's start roasting!