Perfectly roasted tomatoesPhoto by Colin Faulkner
Make use of the whole carrot from your farmers market haul with this recipe. Add carrot greens to a delicious walnut pesto and drizzle over top the roasted veg before serving. Get the recipe.
Maple syrup adds extra sweetness to the beautifully caramelized wedges of squash. Get the recipe.
Photo, Erik Putz.A little sugar, sriracha and cinnamon makes everything nice. Get the recipe.
Photo, Erik Putz.Add bold fall flavours to dinner with a peppery salad of radish, fresh arugula and thyme. Get the recipes.
Photo, Sian Richards.Roasting is the simplest way to make mediocre tomatoes great, and good ones spectacular. Time in the oven intensifies the tomato's salty sweet richness and makes it the perfect topper for pasta, crostini, pizza, sandwiches and salad. Get the recipe.
Photo, Colin Faulkner.Keep a tiny piece of the centre core in each fennel wedge for pretty presentation. After roasting, drizzle with vinaigrette, and serve. Get the recipe.
Photo, Sian Richards.Our spin on a French classic. With loads of squash, zucchini, peppers, leeks and tomatoes, this is a fall side dish with flavour and panache. Get the recipe.
Small green “Puy” or “French” lentils look and taste lovely as a base for roasted vegetables, plus they’re packed with protein and fibre. Look for them in bulk food shops. Get the recipe.
Photo, Erik Putz.Don't let cold weather knock salad off the menu—just add hearty ingredients for a satisfying blend of fall flavours. Here, we've mixed roasted squash, tart cranberries and raw pepitas with salad greens. Get the recipe.
Photo, Roberto Caruso.A risotto you don't need to watch carefully or stir much (if at all)! After baking, spoon into bowls, top with roasted fennel and extra Parmesan, then serve. Get the recipe.
Photo, George Whiteside.Whole roasted cauliflower is on the menu at plenty of trendy restaurants, and with good reason: Not only is it stunning, it’s also easy and delicious. Get the recipe.
Photo, Erik Putz.This salsa’s unique character comes from a fast roast on high heat. Get the recipe.
Roasted tomato-pepper salsaQuick and simple, these veggies need just a dash of seasoning before a turn in the oven to roast to perfection. Get the recipe.
Photo, Roberto Caruso.Fluffy ricotta dumplings and crisp apple are tossed with roasted squash and sturdy salad greens. Get the recipe.
Photo, Angus Fergusson.The secret to a craggy, golden crust on these classic roast potatoes? Boil them, shake until potatoes are fluffy on the outside, then drizzle with olive oil before roasting. Get the recipe.
Photo, Ryan Szulc.Lighten up hearty root vegetables by tossing them with greens for a healthy supper salad. Get the recipe.
Photo, Virginia MacDonald.Related:
The best way to cook green vegetables
How to cook different types of lentils
3 ways to caramelize onions
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