15 Easy Roasted Sides to Make on Repeat

Roasted dishes make some of the most reliable and flavorful sides you can serve. They come together with minimal prep, hold their texture, and develop deep, satisfying flavor while the oven does the work. From soft squash and caramelized onions to crisped greens and golden potatoes, roasted sides bring color and balance to almost any plate. This list includes options ranging from hearty and filling to light and crisp, each ready to round out your next meal.

Roasted Stuffed Tomatoes

Assorted stuffed tomatoes and peppers filled with a creamy mixture and topped with breadcrumbs and fresh herbs, baked in a round metal dish. — Roasted Stuffed Tomatoes. Photo credit: Running to the Kitchen.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Ripe tomatoes are hollowed and filled with a savory mixture, breadcrumbs, herbs, maybe cheese, then roasted until the tops brown and the filling sets. The roasting draws out tomato juices, concentrating flavor and sweetness. The filling gets crisp on top while staying moist inside.
Get the Recipe: Roasted Stuffed Tomatoes

Roasted Turnips with Chive Butter Sauce

A white plate with roasted turnips and their greens, garnished with chopped fresh herbs, next to a napkin and a dish of chopped herbs. — Roasted Turnips with Chive Butter Sauce. Photo credit: Running to the Kitchen.

Turnip chunks roast until golden and tender, losing any bitterness and gaining a subtle, earthy sweetness. A chive‑butter sauce melts over them right after roasting, adding richness and a fresh herbal kick. The butter soaks into the turnips, giving depth without heaviness.
Get the Recipe: Roasted Turnips with Chive Butter Sauce

Roasted White Sweet Potatoes

A white bowl filled with seasoned roasted butternut squash cubes, garnished with herbs, sits on a white surface with a wooden spoon. — Roasted White Sweet Potatoes. Photo credit: Running to the Kitchen.

White sweet potatoes roast into creamy, nutty‑tasting wedges with crisp edges and soft centers. Their flavor is milder than orange sweet potatoes, making them versatile from breakfast hash to dinner side.
Get the Recipe: Roasted White Sweet Potatoes

Roasted Baby Potatoes with Garlic and Italian Herbs

Baby potatoes roast until their skin crisps and the insides turn soft, releasing fluffy interiors contrasted by crunchy edges. Garlic, rosemary, and thyme infuse the potatoes while roasting, deepening flavor with aromatic hints.
Get the Recipe: Roasted Baby Potatoes with Garlic and Italian Herbs

Roasted Pearl Onions

Tiny pearl onions roast until their skins caramelize and their centers become soft and sweet. The roasting mellows their sharp bite and transforms them into delicate morsels.
Get the Recipe: Roasted Pearl Onions

Roasted Cubed Butternut Squash with Cauliflower and Bacon

Roasted butternut squash with cauliflower and bacon and dollops of sour cream with a spoon. — Roasted Cubed Butternut Squash with Cauliflower and Bacon. Photo credit: Real Balanced.

Cubes of butternut squash and cauliflower roast until tender and slightly charred while bacon crisps alongside, infusing savory flavor. The squash turns sweet and soft, cauliflower becomes nutty, and bacon adds smoky richness.
Get the Recipe: Roasted Cubed Butternut Squash with Cauliflower and Bacon

Roasted Broccolini

A closeup of roasted tenderstem broccoli and garlic are shown on a white plate. — Roasted Broccolini. Photo credit: Two Cloves Kitchen.

Broccolini stalks and florets roast until the thin stems crisp slightly and the tender tips remain full of flavor. The roasting brings out a gentle nutty taste while preserving bright green color. A squeeze of lemon or a sprinkle of garlic amplifies the freshness.
Get the Recipe: Roasted Broccolini

Roasted Sweet Dumpling Squash

Plate of roasted acorn squash slices drizzled with a light-colored sauce, served with a side of dipping sauce and a small bowl of salt on a marble surface. — Roasted Sweet Dumpling Squash. Photo credit: Running to the Kitchen.

This small squash bakes until the flesh softens and the skin becomes edible, offering creamy texture and natural sweetness. Its compact size makes serving easy, and each slice stays moist and tender. Light seasoning highlights the squash’s natural flavor without overpowering it.
Get the Recipe: Roasted Sweet Dumpling Squash

Roasted Artichokes

A platter of roasted artichoke halves garnished with herbs, lemon wedges, and capers, surrounded by fresh parsley, garlic, and seasonings. — Roasted Artichokes. Photo credit: Xoxo Bella.

Quartered artichokes roast until leaves crisp slightly and hearts soften and deepen in flavor, transforming bitterness into a mild, nutty richness. Olive oil and seasoning during roasting help bring out natural earthiness.
Get the Recipe: Roasted Artichokes

Roasted Sweet Potatoes With Honey Garlic

Roasted sweet potatoes with feta and walnuts. — Roasted Sweet Potatoes With Honey Garlic. Photo credit: Trina Krug.

Chunks of sweet potato roast until they’re soft and golden, then finish glazed with honey and garlic for a sweet-savory coating. The glaze caramelizes without burning, clinging to each piece and bringing sticky, rich flavor.
Get the Recipe: Roasted Sweet Potatoes With Honey Garlic

Roasted Sweet Potatoes and Green Beans

Sweet potato chunks roast until soft while green beans roast until slightly charred, creating a mix of soft and crisp textures together. The sweetness of the potatoes and the fresh, slightly bitter profile of the beans complement each other.
Get the Recipe: Roasted Sweet Potatoes and Green Beans

Roasted Broccoli and Brussels Sprouts

A bowl filled with roasted Brussels sprouts and broccoli. — Roasted Broccoli and Brussels Sprouts. Photo credit: Mama’s on a Budget.

Broccoli florets and Brussels sprouts roast together until broccoli gets a nutty edge and sprouts caramelize on the outer leaves. The mix of green bitterness and sweet brown edges offers rich contrast.
Get the Recipe: Roasted Broccoli and Brussels Sprouts

Roasted Kohlrabi with Parmesan

Kohlrabi chunks roast until tender and slightly sweet, then get topped with melted parmesan that crisps lightly for a savory crunch. The vegetable’s mild flavor stands up well to the salty cheese crust. The result is a side with layered textures, soft inside, crisp outside.
Get the Recipe: Roasted Kohlrabi with Parmesan

Roasted Cherry Tomatoes

Cherry tomatoes roast until their skins wrinkle and their juices concentrate, turning them sweet, rich, and slightly syrupy. The roasting deepens tomato flavor and softens their flesh into tender bursts. A drizzle of olive oil and a sprinkle of salt are enough to highlight the natural taste.
Get the Recipe: Roasted Cherry Tomatoes

Roasted Asparagus Parmesan

Asparagus roasts until tender and slightly crisp, then gets topped with melted parmesan for a salty, nutty layer. The roasting brings out a subtle earthiness while preserving a bright, fresh finish. Crisp cheese edges contrast nicely with soft asparagus stalks.
Get the Recipe: Roasted Asparagus Parmesan