Something magical happens when you put vegetables into a moderate oven for a while. Flavours intensify, edges get caramelised and even the crankiest of vegetables (we're looking at you, ) get sweeter. The best bit is, you don't even need to be there for this marvellous sorcery to happen. You can be busy elsewhere and the oven will still do the work. Which makes roasting vegetables a perfectly achievable everyday thing.
Cooks worldwide have known this since the first vegetable was roasted in a hole dug by the firepit (we presume). While may seem to have the upper hand when it comes to meal time, it's actually the oven-roasted dish that wins for time. It also wins for flavour. There's nothing quite as good as a roasted vegetable dish - and that's an experience we all deserve to have on the regular. No matter where we are in the world.
PSA: you haven't lived until you've dipped your roast potatoes in beetroot hummus. Source: Adam Liaw
This delicious, classic French dish of sliced potatoes, onions and parsley is a staple in every French household. Source: Andy Baker
This slow cooker from Provence in the south of France is one of the only reasons you'd crank up the oven in mid-summer. Source: Ratatouille (French Food Safari)
Eggs with roasted cherry toms and basil are an amazing combination of texture and flavour that makes for very happy tastebuds. Source: Erin Scott
The caramelisation on these babies is next-level. Source: Mark Roper
Upgrade your tomato pasta by roasting cherry tomatoes with olives, olive oil, oregano, garlic and chilli until the tomatoes are warm and wrinkled. Source: Adam Liaw
Eggplant is so delicious and creamy when baked, so why stop at one round? Source: Jono Fleming
This is how you put a ring on your love of pumpkin. Source: Nihal Abed
Beetroot lovers, assemble. Source: Jeremy Simons
The oven transforms simple ingredients into a fragrant casserole with a Greek twist Source: My Greek Table
The vegetables are kept quite chunky for tombet, ensuring they keep both their shape and individual flavour. Source: Rochelle Eagle
Jamón-wrapped pork schnitzel (san jacobo) with roasted capsicum salsa. Source: Benito Martin
Truth: this recipe will change how you feel about Brussels sprouts. Source: Adam Liaw
Bullhorn peppers, are a long, sweet variety of capsicum with little to no heat. Source: Maja Smend
Pumpkin makes a pretty vessel that you get to eat along the way. Source: Heather Jeong
For those times you don't have pasta sauce and want to swirl something through, ajvar is the answer. Source: Tammi Kwok
A pile of goose-fat roasted veggies is the perfect side for a leg of roasted meat. Source: John Laurie
This is a lo-fi, high returns approach to Saturday night dining. Source: Adam Liaw
