For roasted vegetables that are perfectly crispy and brown instead of limp, soggy, and disappointing, avoid making this ...

Parchment paper and aluminum foil are two kitchen staples you can use to line your baking sheets when roasting vegetables.

Our roasted vegetable soup combines brown lentils and tons of fresh herbs for the best of wintertime flavors to warm you up ...

Autumn is the perfect time to fall (pun intended) in love with roasting all over again. There’s something about a hot oven that brings out all the best flavors in fall produce like Brussels sprouts, ...

If you’re a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn up ...

Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, ...

Slow roast: Roast for 45-60 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges ...

Far more appealing right now is a pot of vegetables and a little meat. The meat is more of a flavoring in the dish.

For roasted vegetables that are perfectly crispy and brown instead of limp, soggy, and disappointing, avoid making this ...