Crispy Roasted Brussels Sprouts with crunchy toasted walnuts and tangy goat cheese. An easy, vegetarian side dish to serve with any protein during fall and winter. Do you have a favorite fall veggie? I’m a big fan of winter squash and eggplant, but nothing compares to roasted Brussels sprouts. Crispy and hearty. They’re a must-have…
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Roasted Butternut Squash Curry
The coziest-ever Roasted Butternut Squash Curry with protein-packed lentils and hearty Brussels sprouts. Homemade curry is one of my most common go-to’s when I’m in the mood for something warm and comforting. There’s something about seasonal veggies simmered in a creamy, coconut-based sauce with an abundance of spices. It just doesn’t get any better. With…
Roasted Pumpkin with Curried Tahini Sauce
Brighten up your autumn table with roasted pumpkin wedges drizzled with curry-spiced tahini sauce and topped with pomegranate, toasted pecans, and fresh herbs. You’ve probably tried pumpkin in something sweet—whether it’s the classic Thanksgiving pie or something less common like smoothies, overnight oats, and pancakes—but have you tried using this quintessentially fall squash in something…
Roasted Apple and Pear Overnight Oats
Who doesn’t love a good make-ahead breakfast? These grab-and-go overnight oats are topped with crunchy pecans and spiced apples and pears. This breakfast is for those mornings when you’re craving all the warm, cozy flavors of fall, but also need something quick and easy to grab on your way out the door. Overnight oats are…
Brown Butter Miso Roasted Eggplant
Brown Butter Miso Roasted Eggplant is the ideal savory side dish for Asian-inspired meals. This vegetarian recipe is quick, easy, and full of flavor from savory miso paste and nutty brown butter. Have you ever tried brown butter? I finally got around to making it on my own for the first time last week. Just…
Creamy Roasted Red Pepper Lentil Dip
Everyone loves a good dip. Share this allergy-friendly red lentil dip with creamy, coconut-based yogurt alternative and smoky spices at your next gathering. (This post is sponsored by So Delicious® but the thoughts and opinions expressed are my own.) Parties are more fun when everyone can eat together, which is why I love the idea…
Tomato Barley Soup with Roasted Chickpeas
Tuscan-inspired Tomato Barley Soup with Lacinato kale is a delicious example of plant-based comfort food. Try it with (vegan) cheesy roasted chickpeas on top! You might be feeling a little overwhelmed and/or fatigued by all the holiday recipes right about now. (At least if you follow a lot of food bloggers like I do.) And…
Maple Ginger Roasted Rainbow Carrots
Whether it’s a holiday or just another day that ends with “y,” these 5-ingredient roasted rainbow carrots are a flavorful way to add some color to your plate. Rainbow carrots are roasted in a flavorful glaze of maple syrup, orange juice, and freshly-grated ginger. Simplification is something that’s not always easy for me. I veer…
Roasted Brussels Sprouts Pizza with Cranberries, Walnuts and Goat Cheese
This fall-inspired vegetarian pizza is topped with roasted Brussels sprouts, creamy goat cheese, sweet-and-tart cranberries, and crunchy walnuts. Who knew Thanksgiving leftovers could be so delicious? It’s the day after the big feast, and if you hosted, you’re probably wondering what on Earth you’re going to do with all of those leftovers. Well, let me…
Roasted Garlic Caprese Pizza
Homemade pizza has never been more delicious! Layered with heirloom tomatoes, fresh basil, roasted garlic, and melty mozzarella. Who needs delivery, anyway? I’m not exaggerating when I say eating more seasonal fruits and vegetables changed my life, and nothing exemplifies the benefits of in-season produce quite like the tomato. Bland and flavorless, a January tomato is…
Greek Roasted Chickpeas with Tofu Feta & Freekeh
You need these Greek roasted chickpeas with tofu feta in your weeknight rotation! Life’s been a little crazy (in a good way) since we brought home the newest member of our family, little Levon. Our puppy is keeping us busy, and drawing me away from work and my computer screen—always a good thing! I can totally see how hanging out with animals can…
Roasted Red Pepper + Sun-Dried Tomato Cannellini Bean Polenta Squares
Cannellini Bean Polenta Squares are a festive (and completely vegan) appetizer for the holidays. Guests will love this delicious bite of polenta (Italian corn grits) smothered in roasted red pepper bean spread.
Vegan Roasted Cabbage Caesar Salad
Vegan Roasted Cabbage Caesar Salad is a warm and comforting twist on the supper club classic.
Roasted Acorn Squash Barley Salad
Roasted acorn squash barley salad is worthy of the holidays, but delicious for everyday, too. This recipe also happens to be vegan! It’s hard to believe we’re already talking holiday recipes, but here we are! We’ve already had our first snow here in Colorado, so it only felt right to roast up my first acorn…
Thyme Roasted Apples & Pears
Roasted Apples & Pears with thyme make a delicious addition to your fall table. This dish is great on its own, but it’s also way more than a side dish. Keep reading for some recipe inspiration for roasted fall fruits from breakfast to dessert.
Roasted Beet Black Bean Dip
I love the sweet and earthy flavors that beets bring to the table but if you’re new to them or don’t feel as confident, this is the recipe for you.
Roasted Carrot Tacos with Black Beans and Lime
I received a free sample of Kikkoman Soy Sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
Harissa Roasted Carrots & Chickpeas with Pomegranate, Tahini & Dukkah
As a dietitian and food blogger, I’m always on the hunt for new ingredients to use in healthy, plant-based recipes. There are two ingredients in particular that have been popping up constantly in my Instagram and Pinterest feeds: harissa and dukkah. I had to give them a try.
Sweet and Savory Maple Herb Roasted Tempeh
One of the main reasons I love tempeh for people who are new to plant-based eating is that you can treat it almost exactly like you would a piece of meat. This sweet and savory baked tempeh dish is a perfect example.
Roasted Pears with Dark Chocolate Hazelnut Sauce
I’ll be honest, I never used to care for pears all that much. They just seemed a little bland compared to some of the other fruits out there. Of course, tastebuds change, so I continued to try them each and every year (without much luck). Until now…until I found the most ideal chocolatey, nutty accompaniment.
Roasted Acorn Squash with Pomegranate and Pistachios (5 Ingredients!)
It feels completely unreal to be talking Thanksgiving with you guys right now but with just six weeks to go, it’s time to start planning. This season, I have a hankering for festive holiday dishes that make a nod toward traditional favorites in a new and exciting way. This simple 5-ingredient roasted acorn squash recipe is…
Award-Winning Garlic Tarragon Roasted Beet Sandwiches
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. (UPDATE: these sandwiches took grand prize! Enjoy!)
Roasted Turmeric Black Pepper Fingerling Potatoes
I guarantee these hearty and nutritious roasted turmeric potatoes won’t stick around on your table for very long.
Cheesy Roasted Chickpeas (Vegan)
Cheesy roasted chickpeas make a delicious snack or savory topping for soups, salads, and grain bowls. You don’t need to be vegan to fall in love with this plant-based recipe!