8 Flavorful Roasted Vegetable Recipes for Weeknight Meals

When the air turns cool I make a full sheet pan of roasted vegetables at least once a week. Roasting is my favorite way to prepare vegetables — it brings out deep, caramelized flavors and makes simple produce feel special.

Sometimes I roast two pans at once because vegetables straight from the oven make nearly any meal feel complete. They’re also excellent at room temperature or reheated later in the week, eaten plain or worked into other dishes. There’s a quiet pleasure in knowing a small container of roasted cauliflower or Brussels sprouts is waiting in the fridge — a healthy, satisfying snack or an easy addition to a quick meal.

Ways to Use Leftover Roasted Vegetables

1. Add them to pasta.

Cook a pound of your favorite pasta and toss it with several cups of roasted vegetables and a drizzle of olive oil for a simple, flavorful dinner that can be vegan. Finish with grated Parmesan, crumbled feta, or goat cheese if you like. Larger pieces can be chopped before adding; roasted vegetables also work beautifully folded into lasagna or layered into other baked pasta dishes.

2. Make a grain bowl.

Cook farro, barley, quinoa, polenta, or rice and top with roasted vegetables for a hearty grain bowl. Start with a grain salad, such as couscous with roasted peppers and feta or a wild rice salad, then pile on roasted vegetables for extra flavor and substance. If pieces are large, dice or roughly chop them so the bowl eats well.

Make a big batch of grains at the start of the week and you’ll have fast, nutritious bowls ready to assemble. Top with something crunchy or briny — sunflower seeds, chopped nuts, pickled vegetables, or shredded raw carrots or beets add texture and brightness.

3. Add them to soups and stews.

Roasted vegetables contribute deep, caramelized flavor to soups and stews. Chop them into spoon-friendly pieces and add them toward the end of cooking so they warm through without losing all texture.

4. Puree leftover roasted vegetables.

Puree roasted vegetables with a small amount of broth for a thick vegetable mash or with more liquid for a silky soup. Adjust seasoning and add herbs, spices, or a splash of acid (lemon or vinegar) to brighten the finished puree or soup.

5. Use them in casseroles.

Fold roasted vegetables into savory casseroles, strata, or savory bread puddings. Chop them and use them in enchilada fillings, quiches, or any baked dish that could use a flavor and texture boost.

Loads of appetizing roasted vegetable recipes, plus practical tips for using them throughout the week.

8 Roasted Vegetable Recipes