The vegetables are also wonderful in a sandwich wrap or omelet, or over ricotta-topped toast. They hold well for a few days, so you can use this as a meal prep dish.

Here, the vegetables roast first in olive oil, then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms ...

How To Upgrade Roasted Veggies With a Vinaigrette. No matter what vinaigrette-veggie combo I choose, the method is the same: Toss the vegetables in a small amount of vinaigrette—about 1/4 cup at ...

NASHVILLE, Tenn. (WTVF) — Check out this recipe for Balsalmic Roasted Winter Veggies! Watch this Let Me Help segment in the video player above. For more great tips like this, catch NewsChannel 5 ...

Roasting is one of the easiest and most flavorful ways to cook up a satisfying supper. Just combine your favorite protein with veggies, spices, herbs and olive oil in a pan, put it in the oven ...

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli. Suggested pairing ...

1 ¼ cups red grapes; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 small red onions; 2 tablespoons unsalted butter or ghee ...