This crispy, delicious vegetable salad is perfect for any holiday—Thanksgiving, Christmas, Easter, or any day of the week. It takes about 30 minutes to prepare.

Winter vegetables aren't all that sexy: Cabbage, carrots, parsnips and Brussels sprouts can feel old and boring at this point in the season. But roasting can bring out the natural sweetness in ...

Ingredients: 2 medium carrots, peeled and cut into sticks 1 medium eggplant, sliced 2 sweet peppers, sliced 1 small red onion, sliced 3 tbsp olive oil 1 tbsp Italian seasoning Salt & pepper to ...

Preparation ingredient info: Step 1 Sumac, a tart, citrusy spice generally sold in ground form, is available at Middle Eastern markets, specialty foods stores, and online. Instructions Step 2 ...

To make the roasted vegetables: Preheat the oven to 400 or 415 degrees Chop up the eggplant, fennel, red peppers and sweet potatoes. Place those vegetables, along with the carrots, in a sheet pan.

Preheat oven to 425°. Combine root vegetables, 2 oregano sprigs, and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to coat. Place on a rimmed baking sheet and roast, stirring ...

March 5, 2024 at 6:00 am Updated March 5, 2024 at 7:00 am ...

Roasted Fall Vegetable Salad with Miso-Apple Vinaigrette ‘Season’ A Year of Wine Country Food, Farming, Family & Friends Sep 17, 2018 Updated Oct 23, 2018 ...

“I’m not good at parties. I don’t love schmoozing in large groups, and I’m bored by small talk. However, I love to host dinners at my house, especially during the holidays. It’s how I demonstrate my ...

This roasted vegetable pasta salad is the ultimate make-ahead side dish or lunch. It’s colorful, loaded with seasonal veggies, tossed with a herby dressing, and can be served warm or cold ...