Spring is a great time for vegetables. As we emerge from the gloomy frost of winter, it’s the perfect season to incorporate some of the tender green vegetables that are just starting to be harvested.

1. Preheat oven to 400˚F. 2. Line a sheet pans with foil and set aside. 3. In a large bowl, combine oil, salt, pepper and diced vegetables. Stir everything together to coat well. 4. Transfer ...

Garten’s spring vegetables start off with one of her simplest Barefoot Contessa side dishes. Her recipe for Roasted Broccolini calls for just three ingredients. The Modern Comfort Food author drizzles ...

Roasted vegetables are downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields sweet flavor. The sweetness artfully masks any of a ...

This recipe is designed so that you can prep ingredients while the others cook. You start off with the prepped radishes, carrots, and shallot in the oven, and make the glaze for the salmon in the ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." "Roasted vegetables are just downright delightful—no two ways about it," says Ree Drummond, and she's ...

This Spring Vegetable Baked Rice has been one of my favorite recipes to make at home for friends and family, and using quality, sustainable rice has been an important aspect of our menu at Eleven ...

Spring is a notoriously fickle season. One day, it's sunny and gorgeous and you just want to eat all the green vegetables in sight. The next, it's snowing again and you're ready for a big crock of ...