Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

Drizzle two tablespoons of pomegranate molasses per pound of vegetables over the top, give them a quick toss to coat, and ...

How to Make the Best Roasted Summer Vegetables, According to Ina Garten originally appeared on Parade. Summer produce is almost at its peak—vibrant, fresh and bursting with flavor. And while there's ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized veggies at home. Crisp-tender roasted vegetables are an easy, delicious way ...

FRIDAY, WE ARE FOCUSING ON GETTING YOUR FAMILY AND YOUR KIDS AND YOU TO EAT MORE VEGETABLES AND EASY, SIMPLE WAYS TO DO THAT. SO WE BROUGHT IN OUR PLANT BASED, PLANT ISH EXECUTIVE CHEF NINA CURTIS.

The root vegetable is like a childhood friend — you can pick up right where you left off despite some time apart. So during ...

Vegan roasted eggplant and chickpea salad combines smoky roasted vegetables with fresh herbs for a balanced, plant-based dish ...

Ever had roasted vegetables that taste meh? Never again! Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start.