When the weather turns frigid, is there anything better than warming up with satiating food? (fuzzy blankets, a furry friend and a hot mug of tea are top contenders). I’ve previously featured cold-weather eats in my 10 Vegan Soup Recipes and Comforting Winter Recipes posts but this round-up is all about roasted veggies and legumes!
If you aren’t too keen on a particular veggie, try roasting it and see if you change your mind. Roasting veggies adds depth of flavor and brings out the natural sweetness of plant foods making for a more palatable product, especially with cruciferous veggies (looking at you, Brussels sprouts) that some people tend to shy away from. Plus, who doesn’t want to heat up the oven when it’s freezing cold outside?
Here are some roasted recipes that are loaded with flavor and are sure to help you warm up this winter!
This assortment of roasted veggies topped with zesty green sauce is everything I want in life. It’s colorful, loaded with nutrients and off the charts in flavor. Serve as a salad over greens as Dana suggests or use the roasted veggies as a side with your meals for the week.
Ever since Gena published this recipe I’ve been dying to try it. It’s simple to make and is a fun way to mix up your pasta routine. She uses chickpea pasta but I’d love to use whole-wheat pasta and add roasted chickpeas to the dish!
If you’re making soup with veggies, roasting them first adds soooo much flavor. This recipe is made easy by combining roasted veggies and warm broth in a blender to produce a smooth and creamy soup!
Never underestimate the power of a flavorful sauce to take a dish to the next level! This dish is balanced with veggies, a starch and legumes. A steamy bowl of this roasted goodness sounds like the perfect winter dinner.
Helloooo flavor! Instead of the traditional cheesy sauce for macaroni, try making Richa’s creamy plant-based sauce with roasted red peppers, nutritional yeast, cashews and lots of other yumminess! Top with crispy chickpeas and garnish with basil for a satisfying main dish.
Who says dill is just for spring? This bright herb brings even more flavor to roasted green beans, fingerling potatoes and shallots. I love how Jackie transformed a summery dish like potato salad into a wintery dish by roasting the main ingredients!
OK beet-haters, this one is for you! Sliced red and golden beets folded in with rutabaga makes for a stunning presentation in this simple roasted veggies dish. I challenge anyone who doesn’t like beets to try this recipe and let me know what you think!
Put all the roasted goodness together in a complete meal like this beautiful bowl from Kristy! While this recipe looks delicious, try swapping in your favorite roasted veggies, beans and whole grains. It’s fun to batch cook ingredients on the weekend and combine them into different meals throughout the week (bowls, tacos, sandwiches, etc.).
Craving something warm and sweet after dinner? Whip up a mug of dark hot cocoa!