Seasoned with lemony sumac, colorful Roasted Fall Vegetables feature Brussels sprouts, cauliflower, broccoli, carrots and red onion. The perfect side dish for both weeknights and holidays.
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You may be tempted to skip the sumac, but this seasoning makes these roasted fall vegetables extra special.
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Toss the vegetables with olive oil, sumac, and salt and pepper and spread out in a single layer on a rimmed baking sheet.
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Roasted until tender and lightly browned.
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This colorful side dish is a feast for the eyes as well as the palate.
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Try it with Stuffed Acorn Squash and Olive Oil Mashed Potatoes for a Mediterranean-inspired meatless meal.
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